by BigGirlPhoebz
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BigGirlPhoebz's Notes:
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1 whole head of garlic
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1 ½ quarts chicken stock
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1/2 cup brown rice
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Pinch of cayenne
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½ tbsp rosemary or thyme, finely chopped (optional)
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1 cup roast turkey, roughly torn or chopped
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1 egg yolk
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Juice of half a lemon
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In a small saucepan, bring 1½ cups of water to a boil. With the back of your knife, crush the head of garlic so the cloves separate from the base. Add to the boiling water and blanch for 2 minutes. Use a slotted spoon to remove the garlic, and let rest on the cutting board until cool enough to touch. The skin will come off extremely easily.
Ask the hotline about this step!In a medium casserole or soup pot, bring the chicken stock and the garlic cooking water to a boil. Add the brown rice, garlic cloves, herbs, and a pinch of cayenne. Simmer over medium heat with the lid on for 40 - 45 minutes, or until the rice is cooked. Add the roast turkey and simmer for 5 more minutes. Take the soup off the heat.
Ask the hotline about this step!In a shallow bowl, beat the egg yolk. Slowly whisk in a ladle of the broth to temper it. Make sure to add a very small amount at a time as to not cook the egg. Once fully incorporated, add to the soup with the lemon juice. The egg yolk should give the soup a subtle, silky quality, while the lemon adds brightness to the rich, sweet aroma of boiled garlic.
Ask the hotline about this step!my this sounds delicious
like the garlic peeling method, new to me
This is such a great recipe! I remember those days, home sick from school. My mother administered the chicken tortellini soup & Cosby Show re-run cure.
Excellent recipe
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
Made this soup last night, an excellent way to use some of the leftover Thanksgiving turkey....delicious! Thanks for sharing it.