Violet Soup
• • 1 litre (1¾ pint) of stock
• • 40g (1¾ oz) long grain rice
• • 1 teaspoonful lemon juice
• • ¾ cupful of freshly picked, unwashed violets or small flowered pansies or violas.
Boil the rice in the stock for twenty minutes or until soft, add the violets and lemon juice, cover with a saucepan lid and simmer very gently for 2 minutes. Serve immediately.
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