Lemon-Turkey Soup
Recipe Created by Ruth Paget
Greek
avgolemono lemon chicken soup was the inspiration for this soup, but it morphed
into a Chinese egg drop soup in my hands with the addition of cream. However, it tastes great on a winter day with
icy rain coming down.
Serves
4
Ingredients:
-1
tablespoon olive oil
-1
large, peeled, and chopped onion
-1
teaspoon dry garlic
-1
cup cubed previously cooked turkey breast
-1
(32-ounce) container chicken broth
-1/2
cup lemon juice
-32
ounces water
-1
beaten egg
-1
cup cream
Steps:
1-Sauté
onions and garlic in olive oil for 5 minutes in a soup pot.
2-Add
turkey pieces, chicken broth, lemon juice, and water.
3-Bring
to a boil and let boil for 10 minutes.
4-Remove
soup from heat and stir in the beaten eggs.
5-Mix
in the cream and serve.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
 |
| Ruth Paget Selfie |
