CHILLED LEMON SOUP

Yield: 4 Servings

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.