Cream Of Almond Soup
|All purpose flour||1 Tablespoon|
|Condensed chicken broth||10 3⁄4 Ounce (1 Can)|
|Half and half||2 Cup (32 tbs)|
|Toasted sliced almonds||1⁄3 Cup (5.33 tbs)|
|Grated lemon peel||1⁄2 Teaspoon|
Heat margarine in 1 1//2-quart saucepan over low heat until melted.
Stir in flour, salt and pepper.
Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat.
Stir in broth.
Heat to boiling, stirring constantly.
Boil and stir 1 minute; reduce heat.
Stir in remaining ingredients; heat just until soup is hot.