Recipe Review: Turkey Soup with Lemon and Rice

Leave it to Martha Rose Shulman to write a recipe that makes me feel completely at home and pampered by just reading it. If you happened to have roasted your own turkey at Thanksgiving and proceeded to make the stock, this would be a perfect follow-up to that. Actually, this would still be perfect even if all you have is leftover turkey. This easy recipe is delicious because of the simply fresh and complimentary ingredients for a seasonal update to the comfort chicken soup. You can try adding carrots or wild rice instead of basmati for a bit more sweet and nuttier flavor.

Recipe: by Martha Rose Shulman
Yield: 6 Servings
Time: Total 1 hour
Ingredients:
2 quarts turkey stock or chicken stock
4 celery stalks, with leaves, thinly sliced
2 leeks, white part only, cleaned and sliced
4 garlic cloves, green shoots removed, thinly sliced
Salt and freshly ground pepper to taste
Juice of 1 – 2 lemons to taste
1/2 pound zucchini, sliced
2 cups shredded leftover turkey
1/2 cup basmati rice, cooked
1/4 cup chopped cilantro

1. Bring the stock to a simmer, and add the celery, leeks, garlic, salt, pepper and lemon juice….Read More

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