Leftovers You Love

I have fond memories of my mom always making soup from leftover turkey the day after Thanksgiving and Christmas. So in keeping with this tradition I picked all the turkey off the bones and made a great stock which served as the base for this Greek soup which can be made with turkey or chicken stock.

AVGOLEMONO (Greek Egg Lemon Soup)

6 cups turkey stock

1/2 cup organic short or long grain brown rice (or use white rice or orzo pasta)

2 organic eggs

1/4 cup organic lemon juice

sea salt and pepper

2 cups leftover turkey

Method:  Bring stock to a boil over high heat.  Add rice, lower heat and simmer partially covered for 20-30 minutes for brown rice (15-20 for white or orzo).  Reduce heat.  In a separate bowl, separate the egg whites from the yolks.  Using a hand blender, beat the egg whites until they are frothy.  Then mix in the yolks.  Add the lemon juice.  Slowly, pour a few ladlefuls of stock into the egg mix. Then pour this into the soup stock.  Add the turkey pieces and stir. Heat without boiling for 5 minutes. Add salt and pepper to taste. (Be sure not to cover the pot with a lid or it may curdle.