Greek Egg-Lemon Soup—Avgolemono

2 quarts chicken stock
1/2 c long grain white rice
1 bay leaf
4 green cardamom pods crushed
12 lemon zest strips
1 1/2 tsp salt
2 large eggs
2 large egg yolks
1/4 c fresh lemon juice
1 large scallion, sliced thin

1. Bring chicken stock to boil in medium 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. Remove bay leaf, cloves or cardamom, and zest strips; return stock to boil, then reduce to low.

2. Whisk eggs, yolks, and lemon juice lightly in medium bowl. Whisking constantly, slowly ladle about 2 cups hot stock into egg mixture; combine. Pour egg-stock mixture back into saucepan; cook over low heat, stirring constantly, until soup is slightly thickened. Do not simmer or boil. Sprinkle with scallion; serve immediately.
GARNISH-mix 2 tsp of sweet paprika into 3 T melted butter. Drizzle.