Creamy Leftover-Turkey-And-Rice Soup

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

4 cups chicken or turkey stock, preferably homemade

2 medium leeks, white and light-green parts only, sliced into ½-inch-thick rounds and well washed

Kosher salt and freshly ground pepper

2 large egg yolks

3 tablespoons fresh lemon juice, plus wedges for serving

2 cups shredded cooked turkey or chicken

1 ½ cups cooked white rice

Chopped fresh dill and extra-virgin olive oil, for serving

Directions at marthastewart.com

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