Chilled Apricot Soup (Chlodnik Brzoskwiniowy) |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| EASY WAY: 2 1-lb cans apricots, chilled and drained | 1 teaspoon grated lemon rind | 3/4 cup sour cream |
| TRADITIONAL WAY: 3 cups fresh apricots, not pitted | 3 cups water | 1/2 cup sugar, or to taste |
| 1 tablespoon lemon juice | 1 teaspoon grated lemon rind | 2 tablespoons corn starch |
| 3/4 cup sour cream | ||
| 1 | EASY WAY: Puree all ingredients in a blender, chill and serve. |
| 2 | TRADITIONAL WAY: Simmer the apricots in the water for 1/2 hour, or until very soft. Pit, then sieve. Combine the apricot pulp with the other ingredients, including the water that was used to cook the apricots, except the sour cream. Simmer until thickened, 5 to 10 minutes. Chill thoroughly and garnish each bowl with a dollop of sour cream. |