Servings
6 s
Ingredients
1287
- 32 ounce Canned apricots; undrained
- 8 ounce Sour cream
- 1 cup Chablis or dry white wine
- 1/4 cup Apricot liqueur
- 2 tablespoons Lemon juice
- 2 teaspoons Vanilla extract
- 1/4 teaspoon Ground cinnamon
Directions
- 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
- net> on May 26, 1998