Pub date
2007-05-03
Greek Lemon Rice Soup
Source: Editor:Alex Read:
Greek Lemon Rice Soup
1. Ingredients
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- 4 cups reduced-sodium chicken broth
- 1/3 cup white rice
- 1 (12 ounce) package silken tofu
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon turmeric
- 1/4 cup lemon juice
- 2 tablespoons chopped fresh dill
- 1/4 teaspoon freshly ground pepper
- Bring broth and rice to a boil in a large saucepan. Reduce heat to a simmer and cook until the rice is very tender, about 15 minutes.
- Carefully transfer 2 cups of the rice mixture to a blender. Add tofu, oil and turmeric; process until smooth. (Use caution when pureeing hot liquids.) Whisk the tofu mixture, lemon juice, dill and pepper into the soup remaining in the pan. Heat through.
Yield: 4 servings
3. Still Hungry?
Smooth silken tofu replaces the eggs in our version of the classic Greek soup. Add an extra drizzle of olive oil on top of each portion to give it an extra-luxurious taste.
Notes:
To Make Ahead
Cover and refrigerate for up to 2 days.
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