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Chilled Lemon Soup
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 2 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. Makes 4 servings.

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