On Tap Oil & Vinegar Recipe Detail

Avgelomono Soup

A spicy, savoury adaptation to a comforting Greek chicken, lemon, egg, and rice soup. Enjoy on a chilly winter day.

Ingredients:

• 8 cups good quality chicken stock or broth
• 1 cup short grain, starchy rice
• 2 large shallots, or 1 medium onion, diced
• 1 bay leaf
• 2 large fresh eggs
• 1 lb chicken breast, 1" dice
• 1/3 cup lemon juice, fresh squeezed
• 1/3 cup + 2 Tbsp Baklouti Green Chili Olive Oil
• fresh cracked pepper (try our Smokehouse Peppercorns)
• sea salt to taste (try our Flor de Sal)

Directions:

In large stock pot, heat 2 Tbsp Baklouti Olive Oil over medium heat. Add diced shallots and saute until soft, approximately 2 minutes. Add chicken stock, chicken breast, bay leaf, and rice to pot and bring to simmer approximately 30 minutes (until rice is very tender and soup is slightly thickened).

In heat proof bowl whisk together eggs and lemon juice. Add one cup hot stock to egg and lemon mixture, whisking constantly. Add egg and lemon mixture back into stock pot while stirring constantly. Soup will instantly thicken and become somewhat creamy. Simmer for an additional minute over medium heat, stirring constantly.

Remove bay leaf, taste and adjust seasoning with additional pepper, and salt if desired.

Serve each bowl with healthy drizzle of Baklouti Green Chili Olive Oil.

Serves 6-8.