Egg Lemon Soup With Turkey

• 2 quarts well-seasoned turkey stock, garlic 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
• 1/4 cup freshly squeezed lemon juice (more to taste)
• 2 tablespoons chopped fresh parsley
• 1 1/2 cups warm cooked rice

1. Bring stock to a simmer over medium heat.
2. Add broccoli and simmer 3 to 5 minutes, until just tender.
3. Stir in turkey and olive oil and turn heat to low.
4. Season with salt and pepper.
5. In a medium bowl, whisk egg yolks until creamy.
6. Whisk in lemon juice.
7. Making sure soup is not boiling, slowly whisk a couple of ladles of hot soup into egg yolks, whisking constantly.
8. Turn off heat under soup and stir in tempered egg-lemon mixture.
9. Stir in parsley.
10. Taste and adjust salt and pepper.
11. Distribute rice among six bowls.
12. Ladle soup into bowls and serve.

turkey, broccoli crown, turkey, extravirgin olive oil, salt, egg yolks, freshly squeezed lemon juice, parsley, rice

Taken from cooking.nytimes.com/recipes/1017006 (may not work)