Chilled Lemon Soup

• 1 1/2 pints vegetable stock
• 1/2 pint apple cider dry
• 2 ounces brown rice short-grain
• 1 x salt and black pepper
• 2 each lemons juiced, rind grated
• 2 tablespoons chives snipped
• 4 slices lemon thin, to garnish

1. Simmer the stock, coder and rice in a covered pot with salt, pepper and lemon rind for 40 minutes.
2. Puree and return to the pot.
3. Mix in the lemon juice and simmer gently.
4. Cool and skim any fat that might appear on the surface.
5. Chill.
6. To serve, scatter with the chives and garnish each bowl with a slice of lemon.

vegetable stock, apple cider dry, brown rice, salt, lemons, chives, lemon thin

Taken from recipeland.com/recipe/v/chilled-lemon-soup-36706 (may not work)