and Apple Soup
is an unusual combination and is great as a starter, either
hot in winter or iced in summer.
1lb. Fresh Apricots or 3/4 Ib. ready-to-use Dried Apricots
1lb. Dessert Apples (peeled, cored, and chopped)
2 sticks Celery (chopped)
3-4 sprigs Fresh Parsley
1 Bay Leaf
1 1/2 quarts very Light Chicken Stock or Vegetable Stock
A little Salt
Juice of 1 Lime
2/3 cup Heavy Cream
1/2 cup Toasted Slivered Almonds (for garnish)
1. Put the
apricots, apples, celery, parsley, bay leaf, and stock
in a large saucepan and bring to the boil. Reduce the
heat and simmer, covered, for about 30 minutes. Lift out
the parsley and bay leaf with a slotted spoon and discard.
Allow the mixture to cool a little.
Pureé the mixture in a blender or food processor
until smooth. Return to a clean saucepan, if the soup
is to be served hot, or put in a large bowl. Add a little
salt and the lime juice and stir in the cream.
To serve the soup hot, reheat it gently but do not allow
it to boil. To serve it cold, chill for several hours
and serve with 2-3 ice cubes floating in it. Toasted flaked
almonds make a good garnish for the soup, either hot or