Apricot-wine soup

Yield: 6 Servings

Measure Ingredient
32 ounces Canned apricots; undrained
8 ounces Sour cream
1 cup Chablis or dry white wine
¼ cup Apricot liqueur
2 tablespoons Lemon juice
2 teaspoons Vanilla extract
¼ teaspoon Ground cinnamon


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

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