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Greek Lemon Rice Soup
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. Ingredients
- 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
Nutrition Info
Per Serving
- Calories: 190 kcal
- Carbohydrates: 17 g
- Dietary Fiber: 0 g
- Fat: 9 g
- Protein: 11 g
- Sugars: 1 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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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Most Helpful Reviews
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GASP !!!!! That is not Greek Lemon Rice Soup!!!!
grace d - January 16, 2008 03:27:18 PM PSTsome better reciepies you will find here
http://greekfood.about.com/od/soupsstews/r/avgolemsoupa.htm
or if in a hurry:
http://www.cooks.com/rec/doc/0,1616,153189-249192,00.html
http://www.geocities.com/NapaValley/7003/greek/sides/soup/avg3.html
Blenders and tofu are not needed!!4 of 5 found this review helpful.
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Love it!
flankerji - September 20, 2008 06:26:56 PM PSTI thought this soup was delicious and I\'d like to make it again. I substituted brown rice for the white rice.
Since I\'ve never had the traditional version, I plan on trying that too!1 of 1 found this review helpful.
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Double Meh
pamlarouge - July 14, 2008 06:13:34 PM PSTI had the same experience as Danielle-the tanginess was rather unpleasant, and let me add that I have enjoyed many a tangy soup so I\'m not just one of these people who feels that soups shouldn\'t be sour. Perhaps less lemon juice would do the trick. Even so, it was messy to prepare, with an unpleasant texture and flavor. We were pretty disappointed, and we won\'t be making this one again. You win some you lose some I guess.
1 of 1 found this review helpful.
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Meh.
Danielle4Food - November 23, 2007 05:44:14 PM PSTI followed the instructions to a T, but the results were rather unremarkable. It\'s not that it was bad, but it just wasn\'t good either. I won\'t be making this one again. (Sidenote: the picture does not match the recipe. Adding turmeric turns the soup yellow.)
1 of 1 found this review helpful.
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Tofu???
Gooch - January 12, 2008 12:28:56 PM PSTThis is such a traditional soup, in fact its called Egg Lemon soup (avgolemono) that it is unfathomable to substitute the egg with tofu.... half the uniqueness of its taste is the tangyness of the egg! Plus it is typically made with chicken stock and meat. Admittedly, it is hard to prepare, preventing the egg from separating. Whisking it feverishly helps and adding the egg slowly.
1 of 2 found this review helpful.
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