Egg-Lemon Soup (Avgolemono)

Ingredients

Directions

1. 1

   Bring broth to boil in a large saucepan over high heat.

2. 2

   Add rice, lemon zest, cardamom, bay leaves, and salt.

3. 3

   Reduce heat to medium and simmer until rice is tender, 16 to 20 minutes.

4. 4

   Remove and discard bay leaves, cardamom, and lemon zest.

5. 5

   Return broth to a boil over high heat, then reduce heat to low.

6. 6

   Whisk whole eggs, yolks, and lemon juice together in a medium bowl until combined.

7. 7

   Ladle about 2 cups of the hot broth and slowly whisk it into the eggs to temper, then slowly whisk the egg mixture back into the soup.

8. 8

   Continue to cook the soup over low heat, stirring constantly, until slightly thickened, 4 to 5 minutes.

9. 9

   Do not let the soup simmer or boil.

10. 10

    Divide the soup among serving bowls, sprinkle with scallion and/or mint, and serve immediately.