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Prep time
15 minutes
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Cook time
20 minutes
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Serves
4 to 6
Author Notes
Avgolemono - the Thanksgiving leftover edition. Turn leftover turkey and stock into a lemon-kissed soup with orzo and peppery watercress. —Riley Wofford
Ingredients
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4 cups
turkey stock or low-sodium chicken broth
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3
medium leeks, white and light green parts cut into 1-inch rounds, well washed
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3/4 cup
orzo
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Kosher salt and freshly ground black pepper
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2
large egg yolks
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3 tablespoons
fresh lemon juice
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2 cups
shredded leftover turkey
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2 cups
watercress, plus more for serving
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Extra-virgin olive oil, for drizzling
Directions
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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.
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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.
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