Chilled Lemon Soup

Recipe Ingredients

1 1/2		Vegetable stock
1/2		Dry cider
2 oz	56g	Short-grain brown rice
		Salt and pepper
2		Lemons - juiced, rind grated
2 tablespoons	30ml	Chives - snipped
4		Lemon slices to garnish

Recipe Instructions

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"

Source:
PASTA MONDAY TO FRIDAY SHOW PS6536

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