Avgolemono - the Thanksgiving leftover edition. Turn leftover turkey and stock into a lemon-kissed soup with orzo and peppery watercress. —Riley Wofford
4 to 6
turkey stock or low-sodium chicken broth
medium leeks, white and light green parts cut into 1-inch rounds, well washed
Kosher salt and freshly ground black pepper
large egg yolks
fresh lemon juice
shredded leftover turkey
watercress, plus more for serving
Extra-virgin olive oil, for drizzling
In This Recipe
Bring stock and 2 cups water to a simmer over medium heat; add leeks and orzo and season with salt and pepper. Simmer until leeks are tender and orzo is al dente, about 8 minutes.
In a small heatproof bowl, whisk together egg yolks, lemon juice, and a pinch of salt. Slowly whisk in 1 cup stock, then gradually stir back into soup. Cook over medium heat, stirring often, until thickened slightly, 4 to 5 minutes. Stir in shredded turkey and watercress; adjust seasoning. Ladle soup into bowls and serve with more watercress, a crack of pepper, and a drizzle of oil.