Cream Of Almond Soup Recipe
Ingredients
| Butter/Margarine | 1 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1 1/2 cups chicken broth or bouillon | ||
| 1/2i cup finely chopped almonds, toasted | ||
| Half and Half | 2 Cup (16 tbs) | |
| Lemon peel | 2 Teaspoon, grated | |
| Paprika | ||
| Snipped parsley | ||
Directions
1. Place margarine in 1 1/2-quart casserole. Microwave uncovered on high (100%) until melted, 15 to 30 seconds. Stir in flour, salt and pepper. Gradually stir in chicken broth and almonds. Cover tightly and microwave 2 minutes; stir. Cover and microwave to boiling, 1 to 3 minutes longer.
2. Stir in half-and-half. Cover tightly and microwave on medium-high (70%) until hot, 4 to 6 minutes; stir. Sprinkle with lemon peel, paprika and parsley.
2. Stir in half-and-half. Cover tightly and microwave on medium-high (70%) until hot, 4 to 6 minutes; stir. Sprinkle with lemon peel, paprika and parsley.
Chef
