Title: CHILLED LEMON SOUP
Yield: 4 Servings
1 1/2 pint Vegetable stock
1/2 pint Dry cider
2 oz Short-grain brown rice
Salt & pepper
2 Lemons, juiced, rind grated
2 tbsp Chives, snipped
4 Thin lemon slices to garnish
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.
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