Classic Avgolemono Soup
Servings: 4 cups
Source: "Lemon Zest" by Lori Longbotham

4 cups chicken broth
zest of 2 small lemons
1 bay leaf
2 crushed cardamom pods
1 cinnamon stick
1/3 cup long grained rice
2 large eggs
1 large egg yolk
2 tb fresh lemon juice
salt & pepper to taste
Paper thin lemon slices for garnish
Chopped mint or parsley for garnish

Combine stock, zest, bay leaf & cardamom in a large Dutch oven & boil over medium high heat. Cover & boil for 5 minutes. Remove zest, bay leaf & cardamom with slotted spoon. Add rice & return to boil. Reduce heat & simmer, covered for 17 minutes. Whisk together the eggs, yolk, lemon juice & salt & cayenne to taste in medium bowl until blended. Remove Dutch oven from the heat. Add 1/2 cup of stock to egg mixture, whisking constantly. Pour slowly the mixture back into the remaining stock, whisking constantly. Cook , stirring, (low heat) until soup is slightly thickjened. DO NOT LET IT BOIL. Serve hot, garnished with mint or lemon slices.