Lemon-Chicken Velvet Soup Recipe
The lively flavor of lemon perks up this rich, brothy soup accented with sugar snap peas. "I enjoy this soup with a green salad, sourdough bread and a glass of white wine," writes Celeste Buckley from Redding, California.
This recipe is:
Quick
* 2 Servings
* Prep/Total Time: 25 min.
Ingredients
· 2 Tbsp. butter
· 2 Tbsp. all-purpose flour
· 1 can (14 ½ oz.) chicken broth
· 3 Tbsp. lemon Juice
· 1 ½ cups cubed cooked chicken breast
· 10 fresh or frozen sugar snap peas
· 2 Tbsp. minced fresh parsley
· 1 tsp grated lemon peel
· 3 Tbsp. heavy whipping cream
Directions
* 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.
Nutrition Facts: 1-1/4 cups (prepared with reduced-fat butter and reduced-sodium broth) equals 352 calories, 18 g fat (10 g saturated fat), 131 mg cholesterol, 730 mg sodium, 13 g carbohydrate, 2 g fiber, 37 g protein.
Lemon-Chicken Velvet Soup published in Cooking for 2 Spring 2008, p54
Beth Layman :)
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