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 one quarter full of liquid before processing. Return the pureed soup to the stove to reheat, if necessary. Serve garnished with chopped dill. 4 servings.
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