Ingredients
- 4 cups chicken stock
- Salt and freshly ground pepper
- 2 cups cooked rice (white)
- 2 large egg yolks
- 2 ounces fresh lemon juice
- 220 grams cooked chicken breast (diced, 2 cups, could use more)
- 2 ounces chopped fresh dill
How to Make
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Step 1: In a large saucepan, season stock with salt and pepper and bring to a simmer. Transfer 1 cup hot stock to a blender. Add 1/2 cup rice, egg yolks, and lemon juice and puree until smooth. Stir puree into simmering stock along with chicken and remaining 1 1/2 cups rice and simmer until thickened slightly, 10 minutes. Stir in dill and serve.
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