Greek Lemon Rice Soup

4 cups reduced-sodium chicken broth
1/3 cup white rice
1 12-ounce package silken tofu (about 1 1/2 cups)
1 tablespoon extra-virgin olive oil
1/4 teaspoon turmeric
1/4 cup lemon juice
2 tablespoons chopped fresh dill
1/4 teaspoon freshly ground pepper


Directions
1. Bring broth and rice to a boil in a large saucepan. Reduce heat to a simmer and cook until the rice is very tender, about 15 minutes.
2. Carefully transfer 2 cups of the rice mixture to a blender. 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. Heat through.Read more: http://www.kitchendaily.com/recipe/greek-lemon-rice-soup-566#ixzz0r411IVdO Zeus and I will find this food in the next post.