Dried Apricot Soup
Comments: Excellent hot, or cold.
Servings: 6
IngredientsPreparation
  • 2 cups [500 mL] dried apricots
  • 3 cups [750 mL] cold water
  • 3 tablespoons [45 g] sugar
    or
    1 tablespoon [15 mL] honey
  • 1/4 teaspoon [1 mL] cinnamon
  • Dash of nutmeg
  • 1 teaspoon [5 mL] lemon juice
  • Pinch of salt
  • 1 cup [250 mL] light cream
    +
    1 1/2 cups [375 mL] milk
    or
    1 1/4 cups [310 mL] evaporated milk
    +
    1 1/4 cups [310 mL] water
  • Grated lemon rind, or 3 egg whites
  • Bring dried apricots and cold water to a boil; cover and simmer for 30 minutes.
  • Press through a sieve or fruit press [this yields approximately 2 cups - 500 mL puree].
  • Mix in sugar or honey, cinnamon, nutmeg, lemon juice and salt while still hot.
  • Just before serving, hot or cold, stir in cream and milk, or evaporated milk and water.
  • If desired, reheat, but do not boil.
  • To serve, top each serving with a little grated lemon rind, or beat egg whites and float teaspoonsfuls of beaten egg white on top of each serving.