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Servings: 4

Weight Watcher Smart Points: 7

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1/2 cup brown rice
  • 1 ½ quarts chicken stock
  • 1 egg yolk
  • Juice of half a lemon
  • 1 cup roast turkey, roughly torn or chopped
  • 1 whole head of garlic


  1. In a small saucepan, bring 1½ cups of water to a boil
  2. With the back of your knife, crush the head of garlic so the cloves separate from the base
  3. Add to the boiling water and blanch for 2 minutes
  4. Use a slotted spoon to remove the garlic, and let rest on the cutting board until cool enough to touch
  5. The skin will come off extremely easily.In a medium casserole or soup pot, bring the chicken stock and the garlic cooking water to a boil
  6. Add the brown rice, garlic cloves, herbs, and a pinch of cayenne
  7. Simmer over medium heat with the lid on for 40 – 45 minutes, or until the rice is cooked
  8. Take the soup off the heat.In a shallow bowl, beat the egg yolk
  9. Slowly whisk in a ladle of the broth to temper it
  10. Make sure to add a very small amount at a time as to not cook the egg
  11. Once fully incorporated, add to the soup with the lemon juice
  12. The egg yolk should give the soup a subtle, silky quality, while the lemon adds brightness to the rich, sweet aroma of boiled garlic.

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