|
| Home
-> [Appetizers, Fruits, Soups & Stews, Vegetables] -> [Apricot & cucumber soup Recipe] |
| |
| |
Apricot & cucumber soup
|
| Artist: |
_ |
| Categories: |
Appetizers, Fruits, Soups & Stews, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 6
| oz | Dried apricots | | 1 1/2
| pint | Vegetable stock | | 1
| each | Orange, juiced & rind grated | | 1
| med | Cucumber | | 1
| med | Onion, finely chopped | | 1
| tbsp | Vegetable oil | | 2
| tsp | Curry powder | | | Salt & pepper | | 2
| tbsp | Pumpkin seeds, to garnish |
|
Procedures:
| 1 | Soak the apricots in the stock with the grated orange rind for 2 to 3 hours. | | 2 | Add the orange juice & simemr for 45 minutes. | | 3 | Cut 8 thin slices from the cucumber & reserve for garnish. | | 4 | Peel & roughly chop the remainder. | | 5 | Fry the onion in the oil over medium heat for 3 to 4 minutes, stirring once or twice. | | 6 | Stir in the curry powder & chopped cucumber & cook for 2 minutes. | | 7 | Puree the apricots with the stock & the cucumber mixture. | | 8 | Return to the pan & heat gently. | | 9 | Season with salt & pepper. | | 10 | Serve the soup garnished with floating slices of cucumber topped with the pumpkin seeds. | | 11 | Black rye bread makes a good accompaniment. | | 12 | Pamela westland, "fruit |
|
|
|
| |
| |
| |
|
|
|
|
|
|