Chilled Lemon Soup
Submitted by dpettus
A light vegetarian chilled soup with fresh lemon juice and zest, brown rice, vegetable stock, and dry apple cider. Bright, tangy, and refreshing, garnished with chives and lemon slices.
YIELD
4 servingsPREP
10 minCOOK
45 minREADY
1 hrsSometimes the simplest ingredients make the most surprising soups. This one is proof.
Vegetable stock and dry apple cider simmer with short-grain brown rice for 40 minutes until the rice is soft enough to puree into a smooth, slightly creamy base.
Fresh lemon juice and grated lemon rind go in after the puree, flooding the pot with that sharp, bright citrus punch that wakes up your whole palate.
Chilled and served cold with snipped chives and a thin lemon slice floating on top, this is the kind of elegant, light starter that makes a hot summer dinner feel effortless.
Kitchen Tips
- Short-grain brown rice is key here. It releases more starch than long-grain, giving the pureed soup its creamy body without any dairy.
- Add the lemon juice after pureeing, not before. Cooking lemon juice for too long kills the bright, fresh flavor and leaves you with something flat.
- Skim any fat that rises to the surface after cooling. This keeps the soup clean-tasting and light.
Ingredients
Directions
Simmer the stock, coder and rice in a covered pot with salt, pepper and lemon rind for 40 minutes.
Purée 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.
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