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Apricot & Cucumber SoupRecipe : Apricot & Cucumber Soup
Procedure :
6 ounces Dried apricots 1 1/2 pints Vegetable stock 1 each Orange -- juiced & rind grated 1 medium Cucumber 1 medium Onion -- finely chopped 1 tablespoon Vegetable oil 2 teaspoons Curry powder Salt & pepper 2 tablespoons Pumpkin seeds -- to garnish 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" |
