| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Jewish | Fruits, Soups | 6 | Servings |
INGREDIENTS
| 32 | oz | Canned apricots, undrained |
| 8 | oz | Sour cream |
| 1 | c | Chablis or dry white wine |
| 1/4 | c | Apricot liqueur |
| 2 | T | Lemon juice |
| 2 | t | Vanilla extract |
| 1/4 | t | Ground cinnamon |
INSTRUCTIONS
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 JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May 26, 1998
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 443
Calories From Fat: 72
Total Fat: 8.2g
Cholesterol: 19.7mg
Sodium: 45.5mg
Potassium: 1818mg
Carbohydrates: 96.4g
Fiber: 11.1g
Sugar: 82.2g
Protein: 5.9g