Greek-Style Turkey-Lemon-Rice Soup
|Turkey broth/Chicken broth||8 Cup (128 tbs)|
|Fresh parsley||1⁄2 Cup (8 tbs), finely chopped|
|Chopped fresh thyme||2 Tablespoon|
|Cooked white rice||2 Cup (32 tbs) (at room temperature)|
|Cooked turkey/Chicken||2 Cup (32 tbs), chopped into bite-size pieces|
|Freshly ground black pepper||To Taste|
|Lemons juice||1⁄2 Cup (8 tbs) (from 3 large lemons)|
|Lemon||1 , scrubbed and cut into paper-thin slices with the seeds removed (preferably organic)|
Place the turkey broth in a large pot and bring to a simmer over moderately high heat.
Reduce the heat to low and add half the parsley and all of the thyme. Add the rice to the soup, making sure to break up any clumps. Add the turkey and simmer over very low heat.
In a small bowl, whisk the egg yolks and cream (if using any) with a good amount of salt and pepper. Add about 1/2 cup of the hot broth to the bowl and whisk with the yolks. Add the yolk mixture back to the pot and whisk until fully incorporated. Add the lemon juice and season to taste. It is important that you don’t let the soup boil; if it does, the egg yolks will cook and you simply want to whisk the soup back to smoothness. Taste for seasoning and add more salt, pepper, or lemon juice as needed. Keep in mind that the longer the soup sits, the thicker it will become; add more broth if necessary.
Serve hot with a slice of lemon and a sprinkling of parsley in each bowl.