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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 9156540" data-attributes="member: 19675">Repurposed Leftovers: Avgolemono-inspired Chicken & Turnip root soup [URL unfurl="true"]https://imgur.com/gallery/2IIsHNJ[/URL]<img src="https://i.imgur.com/7lPDrmS.jpeg" alt="" class="fr-fic fr-dii fr-draggable " data-size="" style="" />I made some turnip roots with butter & parsley a couple of days ago, and had a fair bit leftover.  Yesterday, we had some Greek takeout, and I had some of the turnips with my meal.  Some got splashed with the dolmas’ lemon sauce, which inspired me.So tonight, I made a Chicken & Turnip root soup based on a Greek Avgolemono soup.  For those unfamiliar, Avgolemono is a chicken soup with rice or orzo (and sometimes meat) that has a creamy texture & tartness due to using a mix of eggs whisked with lemon juice, tempered with broth from the pot.  I hadn’t made an Avgolemono in a couple of years, so I had to be VERY careful while tempering my eggs.Results were quite tasty, and we’ll be repeating & refining this experiment.  The most important part to work on will be getting the soup lemony enough.  The turnip roots have a certain sweetness to them that took out a bit of the desired tartness, so I’d need to add more lemon juice along the way.Also, although the chicken was good, and a common ingredient in avgolemono soups I’ve had in different Greek & Lebanese restaurants (here in the USA), I think diced grilled pork or even BACON would pair even better with the turnips in this concoction.My underlying chicken soup (without the tempered egg & lemon juice mix) was mostly a pretty classic chicken soup mix.  Besides the stock (and a couple of bouillon cubes), I included diced/minced yellow & green onions, minced carrot, minced celery, some chiffonaded spinach, salt, pepper, and parsley.For the avgolemono mix, break 3 room temperature eggs into a mixing vessel and whisk well.  Slowly mix 2-3 (or more) lemons worth of juice into the eggs.  Slowly add warm stock/soup broth into the egg & lemon mix, whisking as you go.  It will take mixing in about 2-3 cups of your warmed stock to properly temper the avgolemono.Take that mix and slowly add that to your broth/soup, ideally not letting it get above a simmer.</blockquote>

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