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1. In a large covered saucepan, over low heat, simmer the stock, dry cider, rice, salt, pepper, and lemon zest 40 minutes.
2. Remove from heat, puree soup in food processor and return to saucepan.
3. Add lemon juice and simmer softly for a few minutes.
4. Remove from heat, allow cooling down, and then place soup in refrigerator.
5. To serve, ladle equal amounts in soup bowls, garnish with finely chopped chives and lemon slice.
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