Greek Lemon Rice Soup

From EatingWell: October/November 2005, The EatingWell Healthy in a Hurry Cookbook (2006) — Subscribe Now!

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.

READER'S COMMENT:

"I kinda like this recipe, the first time I used this recipe I didn't add the tofu, nor did i blend anything, I just boiled the chicken broth and rice, then added the remaining ingredients, plus used regular chicken broth, the second time...

4 servings, about 1 1/3 cups each

Active Time: 15 minutes

Total Time: 30 minutes

Nutrition Profile

Ingredients

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

Preparation

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.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition

Per serving: 178 calories; 7 g fat (1 g sat, 3 g mono); 5 mg cholesterol; 18 g carbohydrates; 11 g protein; 0 g fiber; 147 mg sodium; 141 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 starch, 1 medium-fat meat, 1/2 fat (mono)