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Greek Lemon Rice Soup with Tofu - 4 pts

Greek Lemon Rice Soup with Tofu - 4 pts is a volume 10-12 dec 2007 recipe made with Reduced Sodium Chicken Broth, White Rice, Silken Tofu, Extra Virgin Olive Oil, and Turmeric. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4 cup
• 1/2 cup
• 12 oz
• 1 tbsp
• 1/4 tsp
• 1/4 cup
• 2 tbsp
• 1/4 tsp

Method (preview)

1. 1

   Simmer and cook until the rice is very tender, about 15 minutes.

2. 2

   Carefully transfer 2 cups of the rice mixture to a blender.

3. 3

   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.

4. 4

   Heat through.

5. 5

   Tips: Cover and refrigerate for up to 2 days.

6. 6

   Description: "4 pts"

7. 7

   Contributed to the FareShare Gazette by Chupa; 6 December 2007. www.fareshare.net

8. 8

   Nutr. Assoc.: 0 0 0 0 0 0 0 0