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Lemon-Chicken Velvet Soup
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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, 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.
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Printed from tasteofhome.com Jul 4, 2008Copyright Reiman Media Group, Inc © 2008 |