GREEK Turkey Avgolemono Soup
Leftover turkey simmered in the flavors of Greek cooking; an egg-lemon broth, oregano, garlic, spinach and rice.
Servings 4 servings
Equipment
- Large Soup Pot
- Medium mixing bowl and whisk
Ingredients
- 3 cups Turkey broth - 3 cups, preferably homemade homemade
- 2 cups Cooked rice black, brown or white
- 2-3 cups Cooked turkey cubed
- 2 cups Mushrooms rough chopped
- 3 Garlic cloves crushed
- 1 lb Raw spinach or kale
- 1/4 cup Lemon juice
- 2 Eggs
- 1 Fresh oregano bundle or 2 tbsp dried
- Salt and pepper to taste
Instructions
- Bring the broth to a simmer in a large soup pot, about 20-minutes.
- Add garlic, oregano bundle and mushrooms, and simmer just until mushrooms are soft.
- Add cooked rice, cooked turkey and taste for salt and pepper.
- In a medium size bowl, whisk eggs and lemon juice until frothy.
- Gently ladle in a little hot broth, while whisking. Two or three ladles of hot broth should temper the eggs.
- Slowly add the egg mixture to the soup, while stirring. Simmer (not boil), for five minutes.
- Remove oregano bundle and serves.