Lemon Rice Soup
- Active Time 10m
- Total Time 40m
Makes 4 servings
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1/2 cup white rice
- 1 teaspoon ground turmeric, or 3 strands saffron
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/4 cup dry white wine
- 6 cups chicken broth
- Chopped fresh dill for garnish
In a large saucepot, heat the olive oil. Add the onion and cook over low heat until the onion is softened. Stir in the rice and turmeric or saffron. Add the lemon juice, lemon zest, wine and chicken broth and cook for 30 minutes, uncovered.
In small batches, puree the soup in a blender or food processor, filling the container 1/4 full of liquid before processing. Return the pureed soup to the stove to reheat, if necessary. Serve garnished with chopped dill.
NOTES: Different blenders and processors have a different “safe” capacity for hot liquids. Be careful not to overload your machine.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
181 calories; 4g total fat; 0mg cholesterol; 258mg sodium; 21g carbohydrates; 1g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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