Chilled Lemon Soup Recipe

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Chilled Lemon Soup Ingredients

1 1/2 pt vegetable stock
1/2 pt dry cider
2 oz short-grain brown rice
1 salt & pepper
2 each lemons, juiced, rind grated
2 tbsp chives, snipped
4 each thin lemon slices to garnish

A Recipe for
Chilled Lemon Soup

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

Chili represents your three stages of matter: solid, liquid, and eventually gas.
Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner

This Chilled Lemon Soup recipe is one of many in our Fruit Category.

"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die."
'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910)

This Recipe for Chilled Lemon Soup is one of thousands in the Recipes-to-go Fruit Cookbook.

Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food.
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Anyhow, the hole in the doughnut is at least digestible.
H.L. Mencken

This is a recipe for Chilled Lemon Soup from the recipe cookbook of Recipes-to-go (Fruit)

All sorrows are less with bread.
Miguel de Cervantes, Don Quixote

Chilled Lemon Soup recipe - a tasty recipe for you to add to your collection!
A bagel is a doughnut with the sin removed.
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A. Baer

The more you eat, the less flavor; the less you eat, the more flavor.
Chinese Proverb

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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."
Waverly Root (1903-1982)

Chilled Lemon Soup

Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.

Chilled Lemon Soup Directions

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"

Serves: 4

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Chilled Lemon Soup Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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