Lemon Soup

by on March 26, 2016 » Add the first comment.
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  • 16 oz chicken stock
  • 1/4 C chicken meat
  • 1 piece of white bread
  • Juice from four lemons (of 1/2 C)
  • 2 TBL Karo or simple syrup
  • 2 C light cream
  • 4 TBL chopped mint
  1. Blend chicken and bread with 1 C chicken stock
  2. Add remaining ingredients
  3. Blend to mix
  4. Chill
  5. Serve topped with a thin slice of lemon
  6. Top with a sprig of mint

 

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