GobbleFest 2017 Leftovers: Turkey Avgolemono Soup
07 Jan 2018

GobbleFest 2017 Leftovers: Turkey Avgolemono Soup

07 Jan 2018

I shredded the last bits of my leftover GobbleFest turkey meat and stored them in the freezer, along with the turkey carcass.  This weekend I just wanted to finish them all off and finally close the 2017 chapter of GobbleFest.  What better way to do that than to try a new recipe?

I made a casserole and a salad previously, so why not make soup this time?  I found this recipe on The Kitchn’s website, which uses only five ingredients, all of which are things I already have on hand.  I was intrigued by this Greek traditional comfort food, which uses eggs instead of dairy like cream or milk to achieve its creaminess.

It is a surprisingly bright, tangy soup, very unlike the creamy chicken/turkey soups I’m used to.  Most recipes for this soup uses a lot of lemon juice so I guess the sourness is expected, but I might halve the lemon juice the next time I make this, to see how it turns out.  While the original recipe calls for “long grain white rice”, which in my mind points to basmathi and the like, I opted for Japanese rice for a starchier porridge.  I suspect Thai fragrant rice (beras wangi Siam) would work just as well.

Another Mummy-approved dish, best enjoyed when hot.

Turkey Avgolemono Soup


  • 2 litres turkey stock, recipe follows OR 4 chicken stock cubes, diluted in 2 litres hot water
  • 3/4 cup white rice, Japanese OR Thai fragrant, rinsed and drained
  • 2 cups roasted turkey, shredded
  • 4 eggs
  • 2 lemons, juiced

In a large, heavy bottomed pot over medium high heat, bring the stock to a boil.  If you don’t have enough stock on hand, add enough water to make 2 litres worth, and add 1 chicken stock cube for every 2 cups of water added.

Add the rice, then reduce heat to a simmer.  Cover and cook undisturbed, 8 to 10 minutes, until the rice is almost fully cooked but still al dente.

Remove from heat and add the shredded turkey.

In a medium bowl, beat the eggs and then whisk in lemon juice.

One ladle at a time, whisk hot soup slowly into egg mixture. This will temper the eggs and allow them to heat without curdling.

Once you have added 3 or 4 ladles, pour warm egg mixture into soup pot.

Return to low heat and cook, while stirring, until soup has thickened slightly but has not come to a boil.

Serve immediately with a salad and crusty bread.

Turkey Stock

  • 1 turkey carcass, about 1 kg
  • 2 carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 large onion, quartered
  • 1/2 teaspoon black peppercorns
  • A few stems celery leaves (daun sup) OR fresh thyme (optional)

In a large stock pot over medium high heat, add all the ingredients.  Add enough water to cover, about 2 to 2.5 litres.  Bring to a boil.  Lower the heat to reduce to a bare simmer.  Simmer uncovered for about 2 hours.

Set a large fine-mesh strainer over another pot.  Pour the stock through the strainer into the pot.  Use immediately, or let cool completely before storing in covered containers for up to 1 week in the fridge, or in the freezer for up to 3 weeks.

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