My Mother’S Garlic Soup With Turkey - head of garlic

Method

• In a small saucepan, bring 11/2 cups of water to a boil. With the back of your knife, crush the head of garlic so the cloves separate from the base. Add to the boiling water and blanch for 2 minutes. Use a slotted spoon to remove the garlic, and let rest on the cutting board until cool enough to touch. 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. Add the brown rice, garlic cloves, herbs, and a pinch of cayenne. Simmer over medium heat with the lid on for 40 - 45 minutes, or until the rice is cooked. Add the roast turkey and simmer for 5 more minutes. Take the soup off the heat.
• In a shallow bowl, beat the egg yolk. Slowly whisk in a ladle of the broth to temper it. Make sure to add a very small amount at a time as to not cook the egg. Once fully incorporated, add to the soup with the lemon juice. The egg yolk should give the soup a subtle, silky quality, while the lemon adds brightness to the rich, sweet aroma of boiled garlic.