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"