In Michigan, we love our Coney Islands. Coney Island is a diner style restaurant that sells American classics such as coney dogs (a.k.a. chili dogs) and fabulous Greek salads. One of my favorite things there, is their Lemon Rice Soup. Still on an ambitious high from watching “Farmhouse Rules,” I decided to make one of my favorite soups from my first ever batch of homemade chicken stock.
The following recipe is the result of many sources of inspirations, and I think yielded some darn good soup! I blended Cat Cora’s recipe for Avgolemeno with a recipe I found on Eating Well‘s website that uses silken tofu instead of egg yolks to thicken the soup. I got the idea to Google “Greek Lemon Soup with tofu” after watching a Good Eats episode on tofu where Alton Brown used silken tofu to replace the egg yolk in Caesar salad dressing and the same tofu to make a chocolate refrigerator pie. My mind was officially blown as I thought of all the possibilities!
Now I know a lot of people are turned off by the idea of eating tofu, one of my best friends immediately comes to mind, but soup is a wonderful place to
hide use tofu! It results in a creamy texture, much like that of heavy cream when added to soup, but healthier!!
This soup is DELICIOUS and I plan on making more in the future!
- 2 tbs olive oil
- 1 medium white or yellow onion, chopped fine
- 1/2 tsp kosher salt
- A pinch of white pepper (white pepper is stronger than black)
- 6 cups of homemade chicken stock
- 1/2 cup arborio rice (this is the rice that is used to make risotto, which yields a much creamier texture)
- 1 chicken breast, raw, cut into small cubes
- 1 tsp dried oregano
- 1/4th tsp dried turmeric
- 1 package (1 lb) of silken tofu
- 1/2 cup freshly squeezed lemon juice
- 2 tbs fresh dill, minced
- 2 tbs fresh parsley, minced
- Salt and pepper to taste
- Heat the olive oil in a large soup pot. Add the onions, salt, and pepper and cook until the onions are soft.
- Add the chicken stock. Turn the heat up to high to bring the stock up to a boil.
- While the stock is heating up, put the tofu, lemon juice, and tumeric into the pitcher of a blender.
- Once the stock is boiling, add two ladles of stock to the blender. Blend until smooth. Set aside.
- Add the rice, raw chicken, and oregano to the soup pot and turn the heat down to medium low. Cook for about 25 minutes. You want the rice to be very soft and the chicken to be cooked.
- Pour the tofu mixture into the pot and turn the heat down to low to gently heat up the soup. You don’t want this to come to a boil!
- Once the soup is hot, sprinkle the dill and parsley over the top and stir to combine.
- Garnish with more parsley and add salt and pepper to taste.
Because the tofu is a protein, this is a very filling soup. It also heats up beautifully in the microwave, making it a great option for workweek lunches. I can’t wait to dream up other soups that incorporate silken tofu. Stay tuned for the recipe for the bread featured in the photo.