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Leftover Turkey Avgolemono

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Level: Easy

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Description

Avgolemono, the Thanksgiving leftover edition. Turn leftover turkey and stock into a lemon-kissed soup with orzo and peppery watercress.

Ingredients

  • 4 cups Turkey Stock Or Low-sodium Chicken Broth
  • 2 cups Water
  • 3  Medium Leeks, White And Light Green Parts Cut Into 1-inch Rounds, Well Washed
  • ¾ cups Orzo
  • Kosher Salt And Freshly Ground Black Pepper
  • 2  Large Egg Yolks
  • 3 Tablespoons Fresh Lemon Juice
  • 2 cups Shredded Leftover Turkey
  • 2 cups Watercress, Tough Stems Removed, Plus More For Serving
  • Extra Virgin Olive Oil For Drizzling

Preparation

Bring stock and 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.

In a small heatproof bowl, whisk 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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