Lemon Curry Soup
2 cans condensed cream of chicken soup
2 cups light cream
3/4 cup lemon juice
1 tablespoon water
2 tablespoons curry
6 lemon slices
6 blanched almonds
Put soup in blender or processor. Add cream; mix.
Dissolve curry in water and add to soup mixture. Add lemon juice. Mix well. Chill.
Decorate with mint, lemon slices and almonds.
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