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Plum Or Apricot Soup

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  Fresh apricots/Plums 1 Pound
  Water 1 Quart
  Potato flour 1 Tablespoon
  Sugar/1/2 cup apricot / plum jam 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Dairy sour cream 1 Pint
  Buttered croutons 1⁄2 Cup (8 tbs)

Cook fruit in water until tender, 20 to 30 minutes.
Discard pits.
Puree fruits by pressing through a sieve or using an electric blender.
(Fruit may be pitted raw for easier handling, but the taste will be less subtle.) Stir potato flour into liquid in which fruit was cooked.
Bring to boiling, stirring until thickened.
Pour thickened liquid into fruit puree.
Stir in sugar, lemon peel and juice, if desired, and salt.
Cook, stirring, 3 minutes.
Serve hot or cold.
Spoon sour cream on top of each serving of soup.
Garnish with croutons.

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