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 |
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