Turkey Avgolemono

1. 1

   Heat the stock in a large pot on the stovetop. In a bowl, whisk whole eggs vigorously until frothy (by hand or with a stand mixer/hand blender), then add lemon juice while mixing.

2. 2

   Slowly drizzle 1 to 2 quarts hot stock into the egg-lemon mixture while continuing to mix to allow to temper. Add the tempered mixture back to the remaining stock along with the rice and meat. Bring up to a brief boil and let simmer to thicken slightly.

3. 3

   Season with salt and white pepper to taste. Garnish each bowl with a drizzle of olive oil and freshly chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.