Greek Egg-Lemon Soup—avgolemono

This one is different from others posted. Posting for ZWT From CI

• Ready In: 35 mins
• Serves: 6-8
• Yields: 8

Ingredients

• 2  quarts  chicken stock, preferably homemade (see related recipe)
• 1⁄2 cup long grain white rice
• 1  bay leaf
• 4  green cardamom pods, crushed or 2  whole cloves
• 12  lemon zest, strips about 1-inch x 4-inch pieces
• 1 1⁄2 teaspoons table salt
• 2  large eggs, preferably at room temperature
• 2  large  egg yolks, preferably at room temperature
• 1⁄4 cup  lemon juice from zested lemon
• 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 and return stock to boil, then reduce heat to low.
2. Whisk eggs, yolks, and lemon juice lightly in medium nonreactive bowl until combined. Whisking constantly, 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 and wisps of steam appear, 4 to 5 minutes. Do not simmer or boil. Divide soup among serving bowls, sprinkle with scallion and/or mint; serve immediately.