Greek Lemon Rice Soup

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

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...

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7 Reviews for Greek Lemon Rice Soup

09/28/2009

Anonymous

Okay, after reading the previous comments, I still wanted to try this but I played with it a bit: Saute 1/2 cup diced onion & 2 minced garlic cloves in a little olive oil. After about 5 min, put into a blender or food processor. Add 2 cups stock to blender and 2 cups to a pot. Cook the rice in the pot with half the stock and add half a block of tofu to the blender ans the other 2 cups stock, along with 1/4 cup feta and 1 tbsp fresh oregeno. Process until very smooth. Add to the cooked rice/broth in the pot after the rice is tender. Then, add lemon juice, salt, pepper and a dash of caynenne pepper. Heat up but don't let boil (sometimes tofu gets funky when it boils -- at least for me). Serve hot. I thought this turned out pretty well. Not blending the rice helps the texture, I think, and the onion, garlic, feta, oregano, salt and cayenne brings more flavor.

Anonymous, Portland, OR

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