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Adoniram Judson
Apricot and Cucumber Soup
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Fruits, Vegetables, Grains
Vegan
Appetizers, Soups, Fruits, Vegetables
4
Servings
INGREDIENTS
6
oz
Dried apricots
1 1/2
pt
Vegetable stock
1
Orange, juiced & rind grated
1
md
Cucumber
1
md
Onion, finely chopped
1
tb
Vegetable oil
2
ts
Curry powder
Salt & pepper
2
tb
Pumpkin seeds, to garnish
INSTRUCTIONS
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, "Fruit"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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