Cooking Recipe Chilled Lemon Soup

1 1/2 pt Vegetable stock

1/2 pt Dry cider

2 oz Short-grain brown rice

Salt & pepper

2 ea Lemons, juiced, rind grated

2 tb Chives, snipped

4 ea 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"