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Fruit Soup With Tapoica

Flavor.of.Europe's picture
Ingredients
  Dried apricots 3⁄4 Cup (12 tbs)
  Dried prunes 3⁄4 Cup (12 tbs)
  Cold water 6 Cup (96 tbs)
  Cinnamon stick 1
  Lemon slices 2
  Quick-cooking tapioca 3 Tablespoon
  Sugar 1 Cup (16 tbs)
  Tart cooking apple 1
  Raisins 2 Tablespoon
  Currants 1 Tablespoon
Directions

Soak the apricots and prunes for 30 minutes in cold water in a 3-quart saucepan.
Add the cinnamon stick, lemon slices, tapioca, and sugar and bring them to a boil.
Reduce the heat and cover the pan.
Simmer the mixture for 10 minutes, stirring with a wooden spoon to prevent sticking to the pan.
Peel and core the apple and cut it into 1/2-inch slices.
Add the raisins, currants, and apple slices to the saucepan.
Simmer for 5 minutes more.
Pour the mixture into a serving bowl to cool.
Remove the cinnamon stick; cover and refrigerate the soup.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian

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3.95
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1680 Calories from Fat 10

% Daily Value*

Total Fat 1 g1.9%

Saturated Fat 0.17 g0.83%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 74.5 mg3.1%

Total Carbohydrates 434 g144.5%

Dietary Fiber 22.5 g90.1%

Sugars 336.8 g

Protein 8 g15.2%

Vitamin A 91% Vitamin C 383.6%

Calcium 30.3% Iron 30.6%

*Based on a 2000 Calorie diet

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Fruit Soup With Tapoica Recipe