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Author Topic: Greek Lemon Rice Soup
Chef Mick
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Greek Lemon Rice Soup
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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.

Ingredients:

* 4 cups reduced-sodium chicken broth
* 1/3 cup white rice
* 12-ounce package silken tofu, (about 1-1/2 cups)
* 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

Preparation:

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.
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JanetA
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This looks delicious! I'm the US so I'm not really familiar with Egyptian foods. Thanks for sharing the recipe!

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*Dalia*
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That sounds yummy, thanks for posting, Micky. -
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Chef Mick
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quote:
Originally posted by *Dalia*:
That sounds yummy, thanks for posting, Micky. -
it is awesome girlys...made it for work and they all loved it [Razz] [Wink]
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cbrbddd
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I have all the ingredients . . . but I am not sure the silken tofu is still good, lol!!

This sounds good so I might just try it out!

--------------------
I fell in to a burning ring of fire . . .
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Chef Mick
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quote:
Originally posted by cbrbddd:
I have all the ingredients . . . but I am not sure the silken tofu is still good, lol!!

This sounds good so I might just try it out!
Tofu lasts a long time [Big Grin] [Razz]
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