• quarts well-seasoned turkey stock, chicken broth or vegetable stock
  • 1 broccoli crown, cut or broken into small florets
  • 2 cups chopped shredded turkey
  • 1 tablespoon extra-virgin olive oil
  •  Salt and pepper
  • 3 egg yolks
  • ¼ cup freshly squeezed lemon juice (more to taste)
  • 2 tablespoons chopped fresh parsley
  • 1 ½ cups warm cooked rice

Cook vegetables and heat turkey

Bring stock to a simmer over medium heat. Add broccoli and simmer 3 to 5 minutes, until just tender. Stir in turkey and olive oil and turn heat to low. Season with salt and pepper.

 

Add eggs

In a medium bowl, whisk egg yolks until creamy. Whisk in lemon juice.

Making sure soup is not boiling, slowly whisk a couple of ladles of hot soup into egg yolks, whisking constantly. Turn off heat under soup and stir in tempered egg-lemon mixture. Stir in parsley. Taste and adjust salt and pepper.

 

To serve

Distribute rice among six bowls. Ladle soup into bowls and serve.