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Lemon-Chicken Velvet Soup

2 tablespoons butter
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
3 tablespoons lemon juice
1-1/2 cups cubed cooked chicken breast
10 fresh or frozen sugar snap peas
2 tablespoons minced fresh parsley
1 teaspoon grated lemon peel
3 tablespoons heavy whipping cream

In a small saucepan, melt butter. Stir in flour until smooth;
gradually add broth and lemon juice. Bring to a boil; cook and stir
for 1-2 minutes or until thickened. Stir in the chicken, peas,

Printed from tasteofhome.com Jul 4, 2008

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Lemon-Chicken Velvet Soup cont.

parsley and lemon peel; cook 2-3 minutes longer or until chicken is
heated through and peas are crisp-tender. Stir in cream; heat through
(do not boil).

Yield: 2 servings.