CHILLED LEMON SOUP

Servings: 4
Ingredients:

1 1/2 pt Vegetable stock
1/2 pt Dry cider
2 oz Short-grain brown rice
Salt and pepper
2 ea Lemons, juiced, rind grated
2 tb Chives, snipped
4 ea Thin lemon slices to garnish

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

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

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

Adapted from Pamela Westland, ‘Fruit’

—–