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
I really love this recipe. It's easy fast and tasty. My kids love it too! Anonymous West Milford NJ
This soup had no flavor and a bad texture. Anonymous Wildomar CA
Really tasty although i would recommend more lemon juice and some zest. Tasty!
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.
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
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
