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Ingredients
- 2 cups Chicken Broth
- 4 large egg yolks
- 1/2 cup fresh lemon juice
- 1/2 cup frozen peas
- 1 bunch scallions
- 2 1/2 cups cooked white rice
- 2 generous pinches kosher salt
Preparation
Step 1
Bring broth to a simmer.
In bowl, whisk egg yolks then add lemon juice and whisk till blended
Add a ladleful of hot stock to egg/lemon and whisk thoroughly.
While whisking slowly add the hot egg lemon mixture into pot. Stir over low heat until slightly thickens and changes to pale yellow color. About 2 minutes.
Add peas and scallions. Stir gently until the peas are warmed thru then add cooked rice. Stir thoroughly. Turn off heat and let rest covered for 1-2 minutes.
Season with S&P
Serve with Salmon
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