Avgolemono soup with leftover turkey

Photo: Pamela Salzman

Twenty minutes. Eggs and lemon whisked into hot stock until it turns silky, then rice, turkey and dill. Pamela says leftover roasted vegetables can go in too. The lightest thing you'll eat all weekend.

From Pamela Salzman · @pamelasalzman

Greek egg-lemon soup: hot turkey stock thickened with eggs and lemon until silky, with rice, shredded turkey and dill.

You need

• 6 cups turkey or chicken stock
• 3 large eggs
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1 tsp kosher salt, plus more to taste
• Black pepper
• 1 cup cooked rice or orzo, and/or leftover roasted vegetables
• 2 to 3 cups shredded cooked turkey
• 2 tbsp chopped fresh dill or parsley
• Lemon zest, olive oil and Parmesan, to finish (optional)

How to make it

1. Bring the stock to a boil in a 3-quart saucepan, then lower to a simmer.
2. Beat the eggs in a medium bowl until smooth, then whisk in the lemon juice.
3. Temper: ladle about 2 cups of the hot stock into a measuring cup and pour it into the eggs in a thin stream, whisking all the time, so the eggs warm up without scrambling.
4. Pour the egg mixture back into the pot, stirring. Add the rice or vegetables and the turkey.
5. Heat gently, stirring, until everything is hot and the soup thickens slightly and turns silky, 3 to 5 minutes. Don't let it boil hard or the eggs will curdle.
6. Season with the salt and pepper, stir in the dill, and finish each bowl with zest, a drizzle of olive oil or Parmesan if you like.

Written in our own words from Pamela Salzman's recipe, with their quantities. The original: Avgolemono soup with leftover turkey, Pamela Salzman.

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