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Greek Lemon Rice Soup

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

Your rating: None Average: 3.2 (31 votes)

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...
Greek Lemon Rice Soup

7 Reviews for Greek Lemon Rice Soup

02/21/2013
Anonymous

I am Greek and we cook this soup A LOT, but we put eggs instead of tofu! It is called Avgolemoni in Greek which means EggLemon.

Comments
09/28/2009
Anonymous

I started by boiling the rice in the broth and olive oil and adding in 1 T of shallots,1 t of ground corriander, lemon pepper, sea salt, and tumeric. I skipped the messy blending and found and all the spices blended nicely for a 5 star soup.

Cher Rainbolt, Auburn, AL

Comments
09/28/2009
Anonymous

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 I tried the recipe I follow the directions to the T and it didn't turn out as well as the fist time, kinda bland and not what im use to with greek lemon rice soup!!

Carrie, Fort Wayne, IN

Comments
09/28/2009
Anonymous

I really love this recipe. It's easy, fast, and tasty. My kids love it too!

Anonymous, West Milford, NJ

Comments
09/28/2009
Anonymous

This soup had no flavor and a bad texture.

Anonymous, Wildomar, CA

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