Chilled Lemon Soup
Yield
4 servingsPrep
10 minCook
45 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pints |
vegetable stock
|
*
|
| ½ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
vegetable stock
|
*
|
| 237 | ml |
apple cider
dry |
*
|
| 57.8 | ml/g |
brown rice
short-grain |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | each |
lemons
juiced, rind grated |
|
| 3E+1 | ml |
chives
snipped |
|
| 4 | slices |
lemon
thin, to garnish |
*
|
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.
