Broccoli Lemon Soup

Broccoli Lemon Soup

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  1. Turkey (drumstick, ham) 500 g
  2. 1 carrot
  3. Parsley root 1 pc.
  4. Celery root 1 pc.
  5. Parsley 1 bunch
  6. Broccoli 1 pc.
  7. Egg yolks 3 pcs.
  8. Lemon 1 pc.
  9. Rice 150 g
  10. Salt to taste
  11. Pepper to taste
  • Main Ingredients Broccoli
  • Serving 3 servings


Saucepan, plate, whisk, soup ladle, slotted spoon, gauze


Step 1: prepare the broth.

Put turkey drumstick in a pan with water, add peeled and coarsely chopped vegetables: carrots, celery, parsley (root and greens). Add salt and spices. Cook 45 minutes over low heat under the lid.

Remove the broth from the heat and let it cool. Then take out the vegetables and turkey. Set aside the bird, and vegetables can be thrown away.
Strain the broth through folded cheesecloth. Then bring the broth to a boil again.

Step 2: cook broccoli.

Wash the broccoli and take it apart.

Dip the broccoli in the broth and cook for 10 minutesuntil the cabbage is softer (but still slightly cooked to the end). Remove the pot of broth and broccoli from the heat.

Step 3: Separate the meat from the bone.

Remove the meat from the bone, cut into pieces. Get rid of your skin.

Step 4: cook the pic.

Pour rice with water (in a 1 to 2 ratio), add salt, bring to a boil, cover and leave on 10 minutesuntil the rice swells and becomes soft.

Step 5: mix the lemon juice with the yolks.

Put the yolks on a plate, add lemon juice and beat until smooth.

Step 6: add the yolks to the soup.

Pour some warm broth into the yolks with lemon juice and mix well.

Pour the diluted yolks into the broccoli soup, stir well.

Step 7: serve broccoli lemon soup.

Serve lemon soup with broccoli, adding rice and slices of turkey to each plate. Very tasty, satisfying and quite healthy!
Enjoy your meal!