- 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
- Blend chicken and bread with 1 C chicken stock
- Add remaining ingredients
- Blend to mix
- Chill
- Serve topped with a thin slice of lemon
- Top with a sprig of mint
