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Greek Lemon Rice Soup

  • Prep Time: -
  • Cook Time: -
  • Serves: 4
EatingWell.com

Recipe Provided By: EatingWell.com

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Average (39 Ratings): 3.5 out of 5 stars

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Ingredients

  1. 4 cups reduced-sodium chicken broth
  2. 1/3 cup white rice
  3. 1 (12 ounce) package silken tofu
  4. 1 tablespoon extra-virgin olive oil
  5. 1/4 teaspoon turmeric
  6. 1/4 cup lemon juice
  7. 2 tablespoons chopped fresh dill
  8. 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

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Cooking Directions

  1. 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.
  2. 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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Average (39 Ratings): 3.5 out of 5 stars

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4 reviews

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  • GASP !!!!! That is not Greek Lemon Rice Soup!!!!

    grace d - January 16, 2008 03:27:18 PM PST
    some 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!!

    2 of 2 found this review helpful.

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  • Tofu???

    Gooch - January 12, 2008 12:28:56 PM PST
    This 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 1 found this review helpful.

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  • This soup is delicious!

    landm53 - November 30, 2007 06:36:45 PM PST
    I found the soup easy to make and a real hit during dinner. Very tasty. I will definately make again.

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  • Meh.

    Danielle4Food - November 23, 2007 05:44:14 PM PST
    I 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.)

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