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  • Greek Lemon Rice Soup

    2 posts, 2 voices, 914 views, started Oct 3, 2011

    Posted on Monday, October 3, 2011 by Denise Richardson

    • Diamond


      4 cups reduced-sodium chicken broth

       1/3 cup white rice

       1 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


      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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