« Pacific Northwest: Taste

Greek Egg-Lemon Soup (Avgolemono)

Serves 6 to 8 Homemade chicken stock gives this soup the best flavor and body, but in a pinch you can use low-sodium canned broth.

2 quarts chicken broth 1/2 cup long-grain white rice 1 bay leaf 4 green cardamom pods Grated zest from 1 1/2 lemons 1 1/2 teaspoons salt 2 large eggs, plus 2 yolks 1/4 cup lemon juice 1 large scallion, sliced thin, and/or 3 tablespoons chopped fresh mint leaves 1. In a large saucepan over high heat, bring the stock to a boil. Add the rice, bay leaf, cardamom pods, lemon zest and salt. Reduce heat to medium and simmer 16 to 20 minutes or until the rice is tender. With a slotted spoon, remove the bay leaf and cardamom pods. 2. In a medium mixing bowl, whisk eggs, egg yolks and lemon juice until well-combined. Still whisking, slowly ladle about 2 cups hot stock into the egg mixture and keep whisking until the eggs and stock are well-combined. Pour the mixture back into the saucepan and cook, stirring constantly over low heat, for 4 to 5 minutes or until the soup is slightly thickened. 3. Ladle the hot soup into bowls and garnish each serving with a pinch of chopped scallions and, if desired, fresh mint. Serve immediately. — Adapted from "The Best Recipe, Soups and Stews"