Egg Lemon Soup With Turkey

1. 1

   Bring stock to a simmer over medium heat.

2. 2

   Add broccoli and simmer 3 to 5 minutes, until just tender.

3. 3

   Stir in turkey and olive oil and turn heat to low.

4. 4

   Season with salt and pepper.

5. 5

   In a medium bowl, whisk egg yolks until creamy.

6. 6

   Whisk in lemon juice.

7. 7

   Making sure soup is not boiling, slowly whisk a couple of ladles of hot soup into egg yolks, whisking constantly.

8. 8

   Turn off heat under soup and stir in tempered egg-lemon mixture.

9. 9

   Stir in parsley.

10. 10

    Taste and adjust salt and pepper.

11. 11

    Distribute rice among six bowls.

12. 12

    Ladle soup into bowls and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.