Apricot & Cucumber Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
6 ounce: Dried apricots,
1 tbsp: Vegetable oil,
1 1/2 pint: Vegetable stock,
2 tsp: Curry powder,
1 each: Orange, juiced & rind grated
Salt & pepper,
1 medium: Cucumber,
2 tbsp: Pumpkin seeds, to garnish
1 medium: Onion, finely chopped
Directions:
Soak the apricots in the stock with the grated orange rind for 2 to 3
hours. Add the orange juice & simemr for 45 minutes.
Cut 8 thin slices from the cucumber & reserve for garnish. Peel &
roughly chop the remainder.
Fry the onion in the oil over medium heat for 3 to 4 minutes,
stirring once or twice. Stir in the curry powder & chopped cucumber
& cook for 2 minutes.
Puree the apricots with the stock & the cucumber mixture. Return to
the pan & heat gently. Season with salt & pepper.
Serve the soup garnished with floating slices of cucumber topped with
the pumpkin seeds. Black rye bread makes a good accompaniment.
Pamela Westland, "Fruits"
Submitted By MARK SATTERLY On 08-21-95
Source from luhu.jp
hours. Add the orange juice & simemr for 45 minutes.
Cut 8 thin slices from the cucumber & reserve for garnish. Peel &
roughly chop the remainder.
Fry the onion in the oil over medium heat for 3 to 4 minutes,
stirring once or twice. Stir in the curry powder & chopped cucumber
& cook for 2 minutes.
Puree the apricots with the stock & the cucumber mixture. Return to
the pan & heat gently. Season with salt & pepper.
Serve the soup garnished with floating slices of cucumber topped with
the pumpkin seeds. Black rye bread makes a good accompaniment.
Pamela Westland, "Fruits"
Submitted By MARK SATTERLY On 08-21-95
Source from luhu.jp