Greek Egg-Lemon Soup (Avgolemono)

Number of Servings

Makes about 8 cups, serving 6 to 8

Ingredients

2 quarts chicken stock; preferably homemade (see recipe below),1/2 cup long-grain white rice,1 bay leaf,4 green cardamom pods; crushed, or 2 whole cloves,Zest strips from 1 1/2 medium lemons (about 12 1 inch x 4-inch pieces),1 1/2 teaspoons salt,2 large eggs plus 2 yolks; preferably at room temperature,1/4 cup juice from zested lemons, 1 large scallion; sliced thin and/or 3 tablespoons chopped fresh mint leaves,

Directions

1. Bring chicken stock to boil in medium nonreactive saucepan over high heat.
Add rice, bay leaf, cloves or cardamom, lemon zest, and salt; reduce heat to medium and simmer until rice is tender and stock is aromatic from lemon zest, 16 to 20 minutes.
With slotted spoon, remove and discard bay leaf, cloves or cardamom, and zest strips; increase heat to high andreturn stock to boil, then reduce heat to low.

2. Whisk eggs, yolks, and lemon juice lightly in medium nonreactive bowl until combined.
Whiskingconstantly, slowly ladle about 2 cups hot stock into egg mixture; whisk until combined.
Pour egg-stock mixture back into saucepan; cook over low heat, stirring constantly, until soup is slightly thickened andwisps of steam appear, 4 to 5 minutes. Do not simmer or boil.

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

Comments

Homemade chicken stock gives this soup the best flavor and body; in a pinch, use low-sodium canned chicken broth.
The longer the final soup cooks after the eggs have been added, the thicker it becomes.
About 5 minutes of heating produces a soft, velvety texture; any longer and the soup begins to turn pasty.
Scallions and fresh mint, individually or together, make simple and flavorful garnishes.
Serve the soup immediately; it thickens to a gravylike consistency when reheated.