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Saturday, November 29, 2014

When Life Hands You Turkey, Make Lemon Turkey Soup


Trying to come up with things to do with that leftover turkey? This is one of my favorite post-holiday recipes.













Greek Lemon Turkey Soup

1 turkey frame (and enough meat to have approximately 2 cups diced turkey)
2 qts turkey (or chicken) stock
1 qt chicken broth
Assorted soup vegetables
3 eggs
3-4 lemons, separated
Cooked rice or orzo

Simmer turkey frame with meat, stock, broth and vegetables on low heat for 3-4 hours. Remove frame and discard. Juice two lemons and whisk into eggs. Temper the eggs by slowly, in gradual amounts, whisking two cups of hot broth into egg/lemon mixture. Slowly add egg/lemon/broth into soup, stirring constantly, and allow the soup to thicken. Add additional lemon juice to suit taste. Add cooked rice or orzo before serving.

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