Chilled lemon soup

4 servings

Ingredients

Quantity Ingredient
1½ pint Vegetable stock
½ pint Dry cider
2 ounces Short-grain brown rice
Salt & pepper
2 eaches Lemons, juiced, rind grated
2 tablespoons Chives, snipped
4 eaches Thin lemon slices to garnish

Directions

Simmer the stock, coder & rice in a covered pot with salt, pepper & lemon rind for 40 minutes. Puree & return to the pot.

Mix in the lemon juice & simmer gently. Cool & skim any fat that might appear on the surface. Chill.

To serve, scatter with the chives & garnish each bowl with a slice of lemon.

Adapted from Pamela Westland, "Fruit"

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