Lemon Curry Soup
- 2 cans condensed cream of chicken soup
- 2 cups light cream
- 3/4 cup lemon
- 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.