Turkey, the zingy second act

Dear SOS: On a recent trip to the Seattle area, I had the creamy turkey soup at Jubilante Restaurant, Bakery & Wine Bar, in Renton, Wash. It was one of the best soups I have had.

Diane L. Knight

West Hills

Dear Diane: Here’s your chance to use that leftover turkey. The lemon juice and zest add an unexpected twist.

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Creamy turkey rice soup

Total time: 30 minutes

Servings: 8

2 tablespoons butter

1 large yellow onion, diced

1 tablespoon minced garlic

1 cup jasmine rice

1/2 pound diced roasted turkey (2 cups)

Grated zest and juice of 1 lemon

1 teaspoon fresh minced thyme

3 bay leaves

1 quart turkey or chicken broth

3 cups half-and-half

1/2 teaspoon salt

1/4 teaspoon pepper

1. Melt the butter in a 5-quart saucepan over medium heat and add the onion and garlic. Cook until the onion is softened, 3 to 4 minutes. Add the rice, turkey, lemon zest and juice, thyme and bay leaves. Cook for 30 seconds. Add the broth and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 minutes. Add the half-and-half and bring to a simmer over low heat. Add the salt and pepper and remove the bay leaves.

Each serving: 228 calories; 268 mg. sodium; 62 mg. cholesterol; 14 grams fat; 8 grams saturated fat; 11 grams carbohydrates; 15 grams protein; 0.80 gram fiber.