Recipe - Apricot-Wine Soup
Categories: Soups, Fruits, Apricot-Wine Soup
CRAWLEY TSPN00B
32 ounce Canned apricots; undrained
8 ounce Sour cream
1 cup Chablis or dry white wine
One fourth cup Apricot liqueur
2 tablespoon Lemon juice
2 teaspoon Vanilla extract
One fourth teaspoon Ground cinnamon
Combine all ingred. in container of electric blender or food processor,
process til smooth. Cover and chill thoroughly. Ladle soup into individual
soup bowls. Garnish with additional sour cream and ground cinnamon. LISA
CRAWLEY
Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on May
26, 1998
Apricot-Wine Soup recipe makes 20 Servings
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