Lemon Rice Soup
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.