Title: Chilled lemon soup
 Categories: Appetizers, Soups, Fruits, Vegetarian
      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.
  
  Adapted from Pamela Westland, "Fruit"