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Fresh Apricot Soup Recipe
|Apricots||1 1⁄2 Pound, quartered and pitted|
|Water||1 Cup (16 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Cinnamon stick||2 Inch|
|Lemon juice||1 1⁄2 Tablespoon|
|Granulated sugar||1 Cup (16 tbs)|
|Cornstarch||1 Tablespoon, stirred with water|
|Apricot liqueur/Almond liqueur||1⁄4 Cup (4 tbs)|
|Whipping cream/Sour cream / plain yogurt||1 Cup (16 tbs)|
|Powdered sugar||2 Tablespoon|
Serving size: Complete recipe
Calories 2494 Calories from Fat 739
% Daily Value*
Total Fat 82 g126.6%
Saturated Fat 53.2 g266.1%
Trans Fat 0 g
Cholesterol 331.4 mg
Sodium 87.3 mg3.6%
Total Carbohydrates 376 g125.2%
Dietary Fiber 17 g68.1%
Sugars 336.9 g
Protein 10 g20.1%
Vitamin A 262.5% Vitamin C 131%
Calcium 30.7% Iron 21.7%
*Based on a 2000 Calorie diet
Bring to a boil over high heat; then cover, reduce heat, and simmer until fruit mashes easily (about 15 minutes).
Remove from heat and discard cinnamon stick.
Insert metal blade.
With a slotted spoon, transfer fruit (leaving liquid in pan) to work bowl-process continuously until pureed.
Return puree to pan; stir in granulated sugar and cornstarch mixture.
Cook over high heat, stirring, until mixture thickens (about 5 minutes).
Remove from heat and let cool slightly.
Skim off and discard any foam.
Add liqueur (if used) and half the cream; whisk into soup to incorporate smoothly.
Let soup cool; cover and refrigerate for at least 6 hours.
Just before serving, insert metal blade.
Thicken remaining cream (or whip cream by hand).
Sweeten cream (or remaining sour cream or yogurt) to taste with powdered sugar; spoon into a bowl.
Pass sweetened cream and powdered sugar to add to each portion.