Apricot-wine soup

6 Servings

Ingredients

QuantityIngredient
32ouncesCanned apricots; undrained
8ouncesSour cream
1cupChablis or dry white wine
¼cupApricot liqueur
2tablespoonsLemon juice
2teaspoonsVanilla extract
¼teaspoonGround cinnamon

Directions

CRAWLEY TSPN00B

Combine all ingred. in container of electric blender or food processor, process til smooth. Cover and chill thoroughly. Ladle soup into individual soup bowls. Garnish with additional sour cream and ground cinnamon. LISA CRAWLEY

Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on May 26, 1998