I’m wrapping up Soup Month on the blog with this incredible variation of a traditional Greek soup (one usually made with lamb). Instead, I’m using shredded turkey, and the end result is reminiscent of a simple chicken rice soup but the addition of bright flavors like lemon, shredded romaine, and green onions will have you dreaming of spring!

Lemon? In turkey soup? Yep, lemon. This soup is thickened with avgolemono which is a lemon/egg yolk combo mixed with the broth to create something truly amazing. Magiritsa…avgolemono…what next? I promise there won’t be a spelling test…just go make the soup!

Turkey Magiritsa

Serves 6

Ingredients:

2 Tablespoons fresh lemon juice
1/2 teaspoon all purpose flour
2 large eggs
7 cups fat free, less-sodium chicken broth, divided
2 Tablespoons olive oil
2 1/2 cups finely chopped onion
Dash of salt
1 1/2 cups shredded cooked turkey or chicken
1 cup cooked short grain rice (preferably brown rice)
1 cup very thinly sliced romaine lettuce
1/2 cup sliced green onions
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions:

1.  Combine 2 Tablespoons lemon juice and flour in a bowl, whisk until smooth.  Add eggs, and whisk until combined.

2.  Bring 1 cup broth to a simmer in a medium sauce pan over medium high heat.  Gradually add hot broth to egg mixture, stirring constantly with a whisk.  Return egg mixture to a pan.  Cook 2 minutes or until slightly thick, whisking constantly.  Remove from heat, set aside.

3.  Heat oil in a large saucepan over medium-high heat.  Add onion and a dash of salt, saute 8 minutes or until tender.  Add 6 cups broth, and bring to a boil.  Reduce heat, and simmer 5 minutes.  Add turkey; simmer 2 minutes.  Add rice, and slowly mix in egg mixture.  Keep warm over low heat.  Add lettuce and remaining ingredients immediately before serving.

I think a “hot pot” is just what this weather calls for! Whether you’re in the Polar Vortex or not, you’ll love this deliciously complex soup that has its origins in East Asia.  I wasn’t sure how my kids would feel about this choice, but they REALLY liked it. Adding the sliced bok choy at the end preserves the texture of the greens. And when you serve this over noodles, it’s hearty enough to eat with a knife and fork, like a stew!

Beef and Bok Choy Hot Pot

adapted from Cooking Light

Serves 4

Ingredients

2 1/4 cups water
2/3 cups low sodium beef broth
1/3 cup rice vinegar
1/3 cup low sodium soy sauce
2 Tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 Tablespoon vegetable oil
1 pound sirloin, cut into bite size pieces
1 1/4 cup chopped green onions
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
2 cups thinly sliced bok choy
2 cups thinly sliced carrot
2 cups wide rice noodles, cooked according to package directions

Directions

1.  Combine first 6 ingredients, stirring with a whisk, set aside.

2.  Heat oil in a large Dutch oven over medium high heat, add beef browning all sides.  Add broth mixture, onions, ginger, and garlic.  Bring to a boil.

3.  Cover, reduce heat, and simmer 1 hour and 15 minutes or until beef is tender.  Add carrots and cook 15 more minutes. Stir in bok choy; cook 5 minutes or until tender.   Serve stew mixture over warm noodles.

Okay class, we’re doing a little Soup Math today. Nothing too difficult, but it helps me make my point!

If you think about Chicken Rice soup as a formula:

[Chicken + Rice + Button Mushrooms] = Chicken Rice Soup

then you’ll see how a few simple substitutions gets you to this NEW soup!

[Smoked turkey + Barley + Shiitaki mushrooms] = New Riff on Chicken Rice Soup

This is what I mean when I talk about “riffing off of a basic recipe.” You break the recipe down to it’s basic elements and then play with substitutions, altering flavor and texture till you find a combination you like. This is a good example of making just enough of a change from the old standby to be interesting but not so much as to be unrecognizable.

See what you think – or better yet, create your OWN riff on the original!

Smoked Turkey, Shiitaki & Barley Soup

Serves: 5

Ingredients:

4 teaspoons olive oil
4 ounces smoked turkey, cut into 1/4-inch dice
1 cup diced sweet onion
1 cup diced carrot
1 cup diced celery
3-4 oz. thinly sliced shiitake mushroom caps
4 1/2 cups water
2 cups chicken broth
1/2 cup uncooked pearl barley
1 Tablespoon chopped fresh sage
1/4 teaspoon each of salt and pepper
1 bay leaf

Directions

1. Heat oil in a large soup pot over medium-high heat.  Add turkey, onion, carrot, and celery, and saute 5 minutes till meat is lightly browned, stirring occasionally.  Add mushrooms, cook 2 minutes or until tender.  Add water and rest of ingredients and bring to a boil.  Cover, reduce heat to low, and simmer for 45 minutes or until barley is cooked.  Discard bay leaf before serving.