CREAM OF ALMOND SOUP

Recipe from: "Betty Crocker's Guide to Easy Entertaining", 1959

1 tbs. butter or margarine
1 tbs. flour
3/4 tsp. salt
1/8 tsp. pepper
1.5 to 2 cups chicken stock or consommé
3/4 cup finely chopped, toasted almonds
2 cups cream
grated rind of 1 lemon
paprika


Melt butter over low heat. Blend in flour, salt and pepper. Cook over low
heat, stirring until mixture is smooth and bubbly. Remove from heat. Add
chicken stock and almonds. Boil 1 minute, stirring constantly. Add cream.
Heat through; do not boil. Serve sprinkled with lemon rind and paprika. 4
to
6 servings or 8 to 10 very small servings.

Note: This is meant to be served as a luncheon first course.


--
Starchless in Manitoba.