Chilled Lemon Soupappetizers, vegetarian, soups, fruit 1 1/2 pint vegetable stock 1/2 pint dry cider 2 oz short-grain brown rice 1 salt & pepper 2 each lemons, juiced, rind grated 2 tablespoon chives, snipped 4 each 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. Adapted from Pamela Westland, "Fruit" |
