Egg Lemon Soup Avgolemono

---

Taken from the best international recipe, posted for safekeeping. Serve immediately - it thickens to a gravy-like consistency when reheated.

---

Steps

---

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

---

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

---

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

---

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

---

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

---

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

---

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.

---

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

---

Do not let the soup simmer or boil.

---

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

---

Ingredients

---

low sodium chicken broth, long-grain white rice, lemon zest, green cardamom pods, bay leaves, salt, eggs, egg yolks, lemon juice, scallion, fresh mint leaves