CHILLED LEMON SOUP

Simmer the stock, coder and rice in a covered pot with salt, pepper and lemon rind for 40 minutes. Puree 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. Adapted from Pamela Westland, ‘Fruit’ —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008