Avgelomono Soup with Spicy Olive Oil Drizzle

Avgelomono Soup

Prepare to indulge in an authentic Greek Avgolemono Soup with a kick of spiciness from your favorite chili-infused Galley olive oil. This delightful soup is a rich, fragrant chicken soup crafted in the Greek style with lemon and egg.

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 pound chicken breast cut in 1" dice 

1/3 cup fresh squeezed lemon juice 

1/3 cup + 2 tablespoons Chili Olive Oil or Your Favorite Spicy Oil from The Galley

Copious amounts of fresh cracked pepper sea salt to taste

METHOD

In a large stock pot, heat 2 tablespoons Baklouti Green Chili Olive Oil over medium heat. Add the diced shallots and saute until soft, approximately 2 minutes. Add the chicken stock, chicken breast, bay leaf, and rice to the pot and bring to a simmer for approximately 30 minutes, or until the rice is very tender, and the soup is slightly thickened. In a heat-proof bowl whisk together the eggs and lemon juice. Add one cup of hot stock to the egg and lemon mixture whisking constantly. Add the egg and lemon mixture back into the stock pot while stirring continualy. The soup will instantly thicken and become somewhat creamy. Simmer for an additional minute over medium heat stirring constantly. Remove the bay leaf, taste, and adjust the seasoning with additional pepper, and salt if desired. Serve each bowl with a healthy drizzle of Green Chili Olive Oil.

Substitute Baklouti Green Chili Oil with Cayenne Oil, Chipotle Oil for a touch of smoke,  Or even Dill Olive Oil for a more mellow dish