Chilled Lemon Soup
%^)Record setting October high temperatures approaching 105 degrees this weekend and into the first of next week prompts me to whip up some chilled soup ... the lemon market is dismal so if I can''t sell'em, at least I can eat'em !
3 C Vegetable stock
1 C Dry cider
2 Oz. Short-grain brown rice
2 Large lemons, peel zested and lemons juiced
Salt and pepper to taste
2 T Chives, snipped
4 Very thin slices of lemon for garnish
Simmer the stock, cider, and rice in a covered pot with salt, pepper, and zested lemon rind for 40 minutes. Remove from heat, cool slightly, puree in a blender, and return the mixture to the pot. Mix in the juice from the two lemons and simmer gently. Remove from heat, cool, and skim any fat that might appear on the surface. Chill. To serve, scatter the chives on the top of the soup in each bowl and garnish each bowl with the wafer thin lemon slice.
4 Servings
Gonna pop open a bottle (actually twist off the top) of a Murphy-Goode 2002 Tin Roof Sauvignon Blanc to go with the soup and drown my sorrows ! Come on Winter !!!!!!!!!!! Better yet - COME ON LEMON MARKET !!!!!!!!!!!
Clink !
%^)
