AVGOLEMONO is an iconic Greek soup. Dairy-free, its creamy texture comes from whisking eggs and lemon juice together. Sautéing rice in Lemon olive oil infuses the soup with lemon zest, ensuring a fully rounded lemon flavour, both warm and refreshing at the same time.
2 tbsp Lemon olive oil
1 small yellow onion, peeled and finely diced (the size of the orzo or rice)
1/2 cup short grain rice (eg. arborio)
4 cups high quality chicken or vegetable broth (or homemade)
1/4 cup lemon juice (2 to 3 lemons)
3 large egg yolks
2 chicken boneless, skinless breasts, cooked, then shredded
1/2 Kosher salt
1 tsp freshly ground pepper
1 tbsp Dill olive oil for garnish/drizzle
On medium heat, place olive oil In Dutch oven or other heavy-bottomed saucepan. When oil is shimmering add onion and cook for two minutes until softened. Add rice then stir well until rice is completely coated and rice is translucent. Slowly add stock and bring it to a boil, then reduce heat to low, cover with a lid and simmer for 25 to 30 minutes. In a small bowl whisk eggs to creamy consistency. Add lemon juice and whisk until blended. Once the yolks are warm and the mixture is slightly thickened, add to saucepan in a fine stream, stirring constantly over medium heat. Bring the soup to a simmer for 5 to 8 minutes until soup is thickened and very creamy. Then add chicken to soup, continuing to stir until chicken is warmed. Season with salt and pepper to taste. Serve in bowls with a drizzle of Dill olive oil, crusty bread and feta cheese.