Avgolemono Soup with Ají Verde EVOO

Avgolemono Soup with Ají Verde EVOO
Print Recipe
Avgolemono is a comforting Greek chicken, lemon, egg, and rice soup. It's one of our absolute favourite soups to enjoy on a chilly winter day. This is a standard interpretation of avgolemono with an added savoury, spicy note of freshly made Ají Verde Agrumato EVOO for an extra kick.
Avgolemono Soup with Ají Verde EVOO
Print Recipe
Avgolemono is a comforting Greek chicken, lemon, egg, and rice soup. It's one of our absolute favourite soups to enjoy on a chilly winter day. This is a standard interpretation of avgolemono with an added savoury, spicy note of freshly made Ají Verde Agrumato EVOO for an extra kick.
Servings Prep Time Cook Time
7servings 10minutes 40minutes
Servings Prep Time
7servings 10minutes
Cook Time
40minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. In a large stock pot, heat 2 tablespoons Ají Verde EVOO over medium heat. Add the diced shallots and sauté until soft, approximately 2 minutes. Add the chicken or vegetable 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.
  2. 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 in to the stock pot while stirring constantly. The soup will instantly thicken and become somewhat creamy. Simmer for an additional minute over medium heat, stirring constantly.
  3. Remove the bay leaf, taste, and adjust the seasoning with additional pepper and salt if desired.
  4. Serve each bowl with a healthy drizzle of Ají Verde EVOO.
Recipe Notes

This recipe uses Frescolio's Ají Verde Agrumato EVOO. You could also try it with either of the following EVOOs for a different taste: