EGG LEMON TURKEY SOUP
1 quart Brown Turkey Stock (recipe follows)
2 tablespoons unsalted butter
1/2 cup thinly sliced scallions (white and green stems)
1/4 cup white rice
1/4 cup freshly snipped dill, packed
1-1/2 tablespoons cornstarch
2 large egg yolks
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
Pour off 1 cup of stock and reserve. Bring remaining 3 cups to a simmer. Heat the butter in a skillet, and when it is hot enough to make the scallions sizzle, saute them for 2 minutes. Add the rice stir to coat all the grains with butter. Stir in the dill then immediately pour it into the hot stock. Partially cover the pan and simmer for 15 minutes, or until the rice is tender.
Whisk the reserved cup of stock into the cornstarch. Pour the slurry into a small saucepan and bring to a simmer, whisking continuously.
Beat together the egg yolks and lemon juice in a bowl. Pour in some of the hot starch mixture, then return this combination to the saucepan. Bring the lemon starch mixture just to the simmer.
Whisk some the stock and rice mixture into the thickened lemon and egg yolks. Return the contents of the smaller pan to the rice and stock base. Stir the soup until all lumps disappear. Add salt and pepper to taste. Serve when the soup comes to the simmer.
Yield: 4 generous servings, 6 small cups
Copyright © 2009 Chez Madelaine.
All Rights Reserved.