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Home On the Side Soups

Leftover Turkey Avgolemono

Leftover Turkey Avgolemono
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Avgolemono, the remaining edition of Thanksgiving. Turn leftover turkey and broth into a lemon soup with orzo and peppered watercress.

Preparation: 15 minutes

Cook: 20 minutes

Level: Easy

Serves: 4
Update

Ingredients

  • 4 cups Low sodium turkey broth or chicken broth
  • 2 cups Water
  • 3 Medium leeks, white and light green parts cut into 1 inch rounds, washed well
  • ¾ cups Orzo
  • Kosher Salt and Freshly Ground Black Pepper
  • 2 Large egg yolks
  • 3 tablespoons Fresh lemon juice
  • 2 cups Pulled leftover turkey
  • 2 cups Watercress, tough stems removed, and more for serving
  • Extra virgin olive oil for drizzling

Preparation

Bring broth and water to a boil over medium heat. Add leeks and orzo and season with salt and pepper. Simmer until the leeks are tender and the orzo is al dente, about 8 minutes.

In a small heatproof bowl, whisk the egg yolks, lemon juice and a pinch of salt. Slowly stir in 1 cup broth, then gradually stir into soup. Cook over medium heat, stirring often, until slightly thickened, 4 to 5 minutes. Add the shredded turkey and the watercress, adjust the seasoning.

Ladle the soup into bowls and serve with more watercress, a little pepper and a drizzle of oil.

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