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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Greek Lemon Rice Soup/avgolemono using a traditional Thanksgiving ingredient leftover: (turkey). Ingredients:
4 cups turkey broth (or low-sodium chicken broth) |
1/4 cup rice |
3 eggs |
3 lemons |
salt and pepper, to taste |
1 cup diced turkey |
1 teaspoon dried herbs (thyme, dill, oregano or parsley) or 1 tablespoon fresh herb, plus additional for garnish (i used this greek seasoning blend) |
1/3 cup crumbled feta |
italian parsley, for garnish |
Directions:
1. Heat broth and rice to a boil. Add dried herbs.
2. Reduce heat and simmer for about 20 minutes or until rice is tender.
3. Whisk eggs with the juice of two lemons. *Slowly* whisk about 1 1/2 cups of the hot broth into the eggs.
4. Whisk the eggs, lemon and broth mixture into the broth and heat gently.
5. Check for seasonings. Add more lemon juice, if needed, for a good tang.
6. Add the turkey and fresh herbs if you haven’t used dry. Serve garnished with crumbled feta and sprinkled herbs.
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