Recipe for cooking dried apricot soup
Jewish and Eastern European Recipes :: Jewish and Eastern European Soups and Stews
2 c. dried apricots
3 c. cold water
3 Tbsp. sugar or 1 Tbsp. honey
1/4 tsp. cinnamon
Dash of nutmeg
1 tsp. lemon juice
Pin. of salt
1 c. light cream and 1 1/2 (one and one-half) c. milk or
1 1/4 (one and one-fourth) c. evaporated milk and
1 1/4 (one and one-fourth) c. water
3 egg whites or grated lemon rind
Simmer apricots in a covered pot 1/2 an hour. Put through a sieve or fruit press. This yields approximately 2 c. purée. Add sugar or honey, cinnamon, nutmeg, lemon juice and salt while hot.
Just before serving, hot or cold, stir in cream and milk or diluted evaporated milk and heat, but do not boil. Top with a little grated lemon rind or float tsp.ful of beaten egg white on top of each serving, using 3 egg whites for this.
Serves 6.
