This recipe is from Kofinas Olive Oil.
Ingredients
2 TBSP lemon-infused olive oil, plus more for serving
½ cup sweet onion, finely chopped
2 cup of roast chicken, cubed
8 cup chicken stock
2 cup uncooked white rice
¼ tsp ground black pepper
¼ cup butter, melted
½ cup fresh lemon juice
¼ cup cornstarch
4 egg yolks
Directions
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Combine 2 tbsp of lemon-infused olive oil and ½ cup sweet onion in a large pot and sautée over medium heat until the onion is soft. Add 2 cups of roast chicken, 8 cups chicken stock, 2 cups rice and ¼ tsp black pepper. Stir to combine. Bring to a boil over high heat, then reduce to a simmer and cook for 15 - 20 minutes, or until the ingredients are tender.
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In a medium bowl, whisk together ¼ cup melted butter, ½ cup lemon juice, and ¼ cup cornstarch until smooth. Gradually whisk cornstarch mixture into soup. Simmer on medium-low heat, stirring frequently, until rice is soft. Remove from heat and set aside.
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In a medium bowl, beat 4 egg yolks until light in color. Temper the egg yolks by using a ladle to pour a thin stream of hot broth into egg yolks while whisking vigorously. Gradually add egg mixture to the soup, whisking continuously until thickened slightly. Serve with a drizzle of lemon olive oil and a warm baguette. Enjoy!
