Lemon-Dill Soup with Rice & Tofu
Avgolemono is a Greek soup widely eaten throughout Greece and the surrounding regions. It's thick, mainly consisting of chicken broth, egg yolks, lemon and rice. Here we use smooth silken tofu in place of yolks and add fresh dill and healthful turmeric. Add an extra drizzle of olive oil on top of each portion to give it an extra-luxurious taste.
Source: EatingWell Magazine, October/November 2005
Gallery
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Nutrition Facts
Serving Size:
about 1 1/3 cups Per Serving:
163 calories; protein 8.6g; carbohydrates 18.9g; dietary fiber 0.3g; sugars 2.3g; fat 5.9g; saturated fat 0.8g; vitamin a iu 23.2IU; vitamin c 7.1mg; folate 59.3mcg; calcium 30.2mg; iron 1.9mg; magnesium 35.2mg; potassium 394.1mg; sodium 559mg; thiamin 0.2mg.
Exchanges:
1 starch, 1 medium-fat meat, 1/2 fat (mono) | 1 Carbohydrate Serving