Cream Of Almond Soup
|All purpose flour||1 Tablespoon|
|Chicken broth/Bouillon||1 1⁄2 Cup (24 tbs)|
|Finely chopped almonds||1⁄2 Cup (8 tbs), toasted|
|Half and half||2 Cup (32 tbs)|
|Grated lemon peel||2 Teaspoon|
|Snipped parsley||1 Tablespoon|
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.