Avgelomono is a comforting Greek chicken, lemon, egg, and rice soup. It's an absolute favorite soups to enjoy on a chilly winter day.
Ingredients:
| 8 Cups | Chicken Stock or Broth |
| 1 Cup | Short Grain Starchy Rice |
| 2 Large | Shallots |
| 1 | Bay Leaf |
| 2 Large | Eggs |
| 1 Pound | Chicken Breast, cut in 1" cubes |
| 1/3 Cup | Lemon Juice, freshly squeezed |
| 1/3 Cup + 2 TBSP | INFUSED Baklouti Green Chili Fused Olive Oil |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
Directions:
In a large stock pot, heat 2 tablespoons INFUSED Baklouti Green Chili Fused Olive Oil over medium heat. Add the diced shallots and saute until soft, approximately 2 minutes.
Add the chicken 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.
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. Remove the bay leaf, taste and adjust the seasoning with additional pepper, and salt if desired.
Serve each bowl with a healthy drizzle of INFUSED Baklouti Green Chili Fused Olive Oil.
Serves 6-8.
Ingredients:
| 1/2 Cup | Parsley, chopped |
| 1/2 Cup | Red Bell Pepper, chopped |
| 1/2 Cup | Cilantro, chopped |
| 4 Whole | Garlic Cloves |
| 1 tsp | Crushed Red Pepper |
| 1 Cup | INFUSED Baklouti Olive Oil |
| 1/4 Cup | Lemon or Lime Juice, fresh |
| 1/3 Cup | INFUSED Organic Red Wine Vinegar (or try Oregano White Balsamic or Jalapeno White Balsamic) |
| 1 tsp |
Dried Oregano |
| 1/2 tsp | Freshly Ground Black Pepper |
| To Taste | Sea Salt |
Directions:
Combine chopped parsley, cilantro, chopped bell pepper, chopped garlic, and crushed red pepper in blender.
Put mixture in bowl and add lemon/lime juice, INFUSED Organic Red Wine Vinegar, salt, pepper, and oregano.
Slowly whisk in
INFUSED Baklouti Olive Oil. Adjust seasoning to taste.
Note: INFUSED Baklouti Olive Oil is spicy, so if you want a milder taste try with one of these: Garlic Olive Oil, Persian Lime Olive Oil, or any of our non-flavored Ultra Premium Olive Oils.
Serve with steak, chicken or seafood and a topping or dipping sauce.
Ingredients:
| 8 Ears | Sweet Corn |
| 3 Medium | Shallots, thinly sliced |
| 1 tsp | Fresh Thyme, stems discarded |
| 1 Large | Bay Leaf |
| 2 Whole | Garlic Cloves, minced |
| 2 Quarts | Chicken (or Vegetable) Stock |
| 1 Cup | Heavy Whipping Cream |
| 1 Bunch | Chives, finely minced |
| 1/4 Cups + 1 TBSP | Garlic Infused Olive Oil |
| 2 TBSP | Ultra-Premium Robust Extra Virgin Olive Oil |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
Directions:
Note: Optimally, this recipe is made in a pressure cooker. However, excellent results can be achieved on the stove top.
Shuck the corn, cut the kernels off each ear reserving them and any liquid in a large bowl. Cut the cobs in half and reserve.
In a 8+ quart pressure cooker or stock pot, heat Garlic infused Olive Oil. Saute shallots for 5 minutes or until slightly golden. Reserve a few for garnish. To the rest, add garlic and thyme. Saute for one minute, making sure that the garlic does not burned.
Add stock, corn, and cobs. If using a pressure cooker, cook under pressure for 15 minutes. If cooking via stove top, simmer the pot gently over low heat for 45 minutes.
Meanwhile, saute the remaining shallot in 1 TBSP of Garlic Infused Olive Oil until caramelized. Reserve for garnish.
At the end of the cooking process, remove cobs and bay leaf. Puree the soup in batches in a food processor or blender. Strain through a fine mesh strainer, discarding any corn particulate. Return to pot. Add cream. Adjust salt and pepper to taste.
To serve, ladle into bowls. Garnish with minced chives, caramelized shallots, ground pepper, and a nice drizzle of Ultra-Premium Robust Extra Virgin Olive Oil.
Serves 4-6.
Ingredients:
| 2 Cans | Tomato Puree, 28oz |
| 1/2 Cup | White Wine |
| 2 Cups | Chicken (or Vegetable) Stock |
| 2 Large | Red Bell Peppers, roasted, seeded, peeled, and chopped |
| 3 TBSP | Tuscan Herb Infused Olive Oil |
| 1 Medium | Yellow Onion, finely diced |
| 4 Whole | Garlic Cloves, minced |
| 1 Bunch | Fresh Basil, washed, dried, & torn (reserved 6 small sprigs) |
| 1 tsp | Dried Oregano |
| 1/2 Cup | Parmesan, grated |
| 1 Cup | Heavy Whipping Cream |
| To Taste | Kosher Salt & Freshly Ground Black Pepper |
Directions:
In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Infused Olive Oil over medium-high heat. Saute onion for about 3 minutes, until translucent. Add garlic and saute for another minute.
Add the white wine and reduce liquid by half. Add chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower heat and simmer for 20 minutes.
Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Stir in heavy cream and Parmesan. Adjust salt and pepper to taste.
Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Infused Olive Oil and a sprig of basil.
Serves 4-6.
| 1/8 tsp | Kosher Salt |
| 2 Large | Egg Yolk |
| 1 TBSP | Lemon Juice, fresh squeezed |
| 1 tsp | White Balsamic Flavor of your choice |
| 1 1/4 Cups | Olive Oil Flavor of your choice |
Directions:
Sold Out
Ingredients:
| 3/4 cup |
Water |
| 2 lbs | ripe peaches (about 6) |
| 1/2 med |
English Cucumber |
| 2 med |
jalapeno peppers |
| 1/2 med |
Red Onion |
| 1/4 cup | Fresh Basil |
| 1/4 cup | Lemon Juice, freshly squeezed |
| 2 TBSP | INFUSED Basil Olive Oil |
|
1/4 cup 1/4 cup 1 med To Taste |
INFUSED Peach White Balsamic Vinegar INFUSED Sherry Reserva Vinegar Avocado (for Garnish) Kosher Salt |
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