Greek Egg-Lemon Soup

1. Bring chicken stock to boil in medium saucepan over high heat. Add rice, bay leaf, 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.
2. Remove and discard bay leaf, cardamom, and zest strips. Increase heat to high and return stock to boil, then reduce heat to low.
3. Gently whisk whole eggs, egg yolks, and lemon juice in medium bowl until combined. Whisking constantly, slowly ladle about 2 cups hot stock into egg mixture and whisk until combined. Pour egg mixture back into saucepan and 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, and serve immediately.

EGG-LEMON SOUP WITH CINNAMON AND CAYENNE
This variation is based on a Tunisian-style egg-lemon soup.
Substitute one 2-inch stick cinnamon and pinch cayenne for cardamom.

EGG-LEMON SOUP WITH SAFFRON
Add 1⁄4 teaspoon saffron threads, crumbled, to stock along with rice, bay leaf, cardamom, zest, and salt.

EGG-LEMON SOUP WITH CHICKEN
Add two 6-ounce boneless, skinless chicken breasts, cut into 1⁄2-inch cubes, to stock along with rice, seasonings, and zest.