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one ordinary bowl of pale yellow silky turkey rice soup with separate long white rice grains, small roast turkey pieces and tiny softened onion and celery dice, with no cream swirl, lemon wedges or garnish
Andre Lewis

Turkey Rice Soup

Lemon and eggs make turkey rice soup silky without cream, with rice cooked directly in the broth to supply a little starch. Temper the eggs slowly with hot soup before returning them to gentle heat. Keep stirring as the mixture warms, and let the turkey become hot before that final stage so you aren't trying to reheat thick cold pieces inside a delicate egg finish. The lemon should taste bright, with no little white curds from eggs heated too quickly.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 small yellow onion finely diced
  • 1 celery stalk finely diced
  • 6 cups low-sodium turkey broth
  • 1/2 cup dry long-grain white rice rinsed and drained
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 3 cups cooked roast turkey skin removed and diced
  • 2 large eggs
  • 1 large egg yolk
  • 1/4 cup fresh lemon juice

Method
 

  1. Heat oil in a 6-quart pot over medium heat. Cook onion and celery for 5 minutes until soft, then add broth, rice, salt and pepper.
  2. Bring to a simmer, cover loosely and cook for 16 to 20 minutes, stirring occasionally, until rice is tender.
  3. Stir in diced turkey and simmer gently for 5 to 7 minutes until it reaches 165°F. Reduce the heat to its lowest setting.
  4. Whisk eggs, egg yolk and lemon juice in a bowl. Slowly whisk in 1 cup hot broth taken from the pot, adding it in a thin stream so the eggs warm gradually.
  5. Stir the tempered mixture back into the soup. Heat gently while stirring for 2 to 3 minutes until the soup reaches 165°F without boiling, then remove from heat and serve immediately.