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Yields8 Servings
 2 tbsp VSOP Lemon Fused Extra Virgin Olive Oil
 2 large Shallot, minced
 1 medium Onion, diced
 8 cups Chicken Stock, or broth (good quality)
 1 lb Boneless Skinless Chicken Breast, cut into 1 inch dice
 1 cup Short Grain Rice, or orzo pasta
 1 whole Fresh Bay Leaf, or dried
 1 tbsp Fine Sea Salt
 1 tsp Fresh Cracked Black Pepper, to taste
  cup Fresh Lemon Juice, freshly squeezed
 2 large Eggs, fresh
 2 VSOP Baklouti Green Chile Pepper Fused Extra Virgin Olive Oil, (optional)
 1 pinch Fresh Parsley, finely minced, for garnish
1

In a large stock pot, heat 2 tablespoons of Lemon EVOO over medium heat. Add the minced shallots, diced onion and sauté until soft, approximately 2 minutes.

2

Add the chicken stock, chicken breast, bay leaf, sea salt & pepper, 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.

3

In a heat proof bowl whisk together the eggs and lemon juice. You will need to temper the eggs before you add the egg-lemon mixture to the soup. It takes both hands to do this. With one hand, whisk the egg-lemon mixture vigorously. With the other, slowly pour in a ladle's worth of hot broth. Do this at least twice.

4

Turn the heat off the soup. Remove the bay leaf. Whisk the soup with one hand while you pour the hot egg-lemon mixture in with the other. The soup will instantly thicken and become somewhat creamy. Serve at once, garnished with parsley and a drizzle of Baklouti EVOO if desired. Enjoy!

Ingredients

 2 tbsp VSOP Lemon Fused Extra Virgin Olive Oil
 2 large Shallot, minced
 1 medium Onion, diced
 8 cups Chicken Stock, or broth (good quality)
 1 lb Boneless Skinless Chicken Breast, cut into 1 inch dice
 1 cup Short Grain Rice, or orzo pasta
 1 whole Fresh Bay Leaf, or dried
 1 tbsp Fine Sea Salt
 1 tsp Fresh Cracked Black Pepper, to taste
  cup Fresh Lemon Juice, freshly squeezed
 2 large Eggs, fresh
 2 VSOP Baklouti Green Chile Pepper Fused Extra Virgin Olive Oil, (optional)
 1 pinch Fresh Parsley, finely minced, for garnish

Directions

1

In a large stock pot, heat 2 tablespoons of Lemon EVOO over medium heat. Add the minced shallots, diced onion and sauté until soft, approximately 2 minutes.

2

Add the chicken stock, chicken breast, bay leaf, sea salt & pepper, 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.

3

In a heat proof bowl whisk together the eggs and lemon juice. You will need to temper the eggs before you add the egg-lemon mixture to the soup. It takes both hands to do this. With one hand, whisk the egg-lemon mixture vigorously. With the other, slowly pour in a ladle's worth of hot broth. Do this at least twice.

4

Turn the heat off the soup. Remove the bay leaf. Whisk the soup with one hand while you pour the hot egg-lemon mixture in with the other. The soup will instantly thicken and become somewhat creamy. Serve at once, garnished with parsley and a drizzle of Baklouti EVOO if desired. Enjoy!

Avgolemono (Greek Lemon & Rice Soup)

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