Tuesday, April 1, 2014

Greek Lemon Rice Soup

I didn’t realize that the classic Greek soup has egg in it but this version uses silken tofu to replace the egg.  I added a bit more rice so that’s probably why the soup looks extra thick.  I LOVE the lemony taste of the soup mixed with the fresh dill.  It’s a perfect soup to celebrate spring!

Greek Lemon Rice Soup
Adapted from Magazine

4            cups vegetable 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            tablespoon s 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.

No comments:

Post a Comment