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.
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.
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.
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
Directions
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.
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.
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.
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!