Greek Chicken Soup with Lemon Egg Sauce
1/3 cup + 2 tablespoons OLIVE & VINE Baklouti Chili Pepper fused olive oil
2 large shallots or 1 medium onion, diced
8 cups chicken broth
1 pound chicken breast cut in to 1" pieces
1 bay leaf
1 cup short grain starchy rice
2 large eggs
1/3 cup lemon juice, freshly squeezed
Black pepper, freshly ground, to taste
Sea salt to taste
In a large stock pot, heat 2 tablespoons Baklouti Chili Pepper olive oil over medium heat. Add the diced shallots or onions and saute until soft, approximately two minutes. Add the chicken broth, chicken breast, bay leaf and rice to the pot. Season with salt and pepper to taste. 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 this mixture back 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.
Remove the bay leaf. Taste and adjust the seasoning, if desired
Serve each bowl with a healthy drizzle of Baklouti Chili Pepper olive oil.