Turkey Soup with Garlic & Rice

Ingredients:

1 head of garlic
1 1/2 cups of chicken stock
1/2 cup brown rice
1/2 tsp rosemary, and thyme
pinch of cayenne pepper
1 egg yolk
1/2 a lemon (juice only)
1 cup of turkey, chopped or shredded

Directions:

1. In a small saucepan bring 1 1/2 cups of water to a boil. With the back of your knife, crush the garlic head so that the cloves separate from the base. Add to the boiling water and blanch for 2 minutes. Reserve water, use a slotted spoon to remove the garlic and rest on a cutting board. When cool enough to touch, remove skin.
2. In a medium casserole or soup pot, bring stock and garlic cooking water to a boil. Add the rice, garlic cloves, herbs, and cayenne. Simmer over medium heat with the lid on for 40-45 minutes, or until rice is cooked. Take soup off the heat. 
3. In a shallow bowl, beat egg yolk. Slowly whisk in a ladle of broth to temper it, adding a small amount of broth at a time to avoid cooking the egg. Once fully incorporated, add to soup with the lemon juice. The yolk should give a subtle, silky quality, while lemon adds brightens to the rich, sweet aroma of boiled garlic. Stir in the turkey and serve.