A fresh, minty prickle infuses this cream of chicken soup, which is light yet crammed with tender shreds of chicken. Lemon rind and juice highlight the refreshing favour.
2 tablespoons polyunsaturated margarine
2 level tablespoons All purpose flour
1 1/2 pints chicken stock
1/2 pint skimmed milk
1/2 level teaspoon finely grated lemon rind
1 tablespoon lemon juice
3/4 pound uncooked chicken breast without skin or bone, cut into fine strips
2 level tablespoons chopped fresh mint leaves
Whole mint leaves to garnish
1. Melt the margarine in a saucepan over a low heat. Stir in the flour and cook for 3 minutes, stirring continuously.
2. Gradually mix in about a third of the chicken stock, then add the rest and the milk. Add the lemon rind and juice and bring to the boil, stirring continuously.
3. Stir in the chicken, bring back to the boil, then simmer for 5-6 minutes, until the chicken is cooked through. Scatter in the chopped mint and serve in warmed soup plates, floating the mint leaves on the soup at the last minute.