6 oz Dried apricots 1 1/2 pt Vegetable stock 1 ea Orange, juiced & rind grated 1 md Cucumber 1 md Onion, finely chopped 1 tb Vegetable oil 2 ts Curry powder Salt & pepper 2 tb 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"
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Get the App from Google Play: ★ Kitchen Cat ★ Apricot Cucumber Soup Recipe. A recipe from the KC Soups & Stews collection. For this recipe you will need: ✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰ 1 : Orange, Juiced & Rind Grated Salt and Pepper; to Taste 6 oz : Dried Apricots 2 ts : Curry Powder 1 1/2 pt : Vegetable Stock 1 md : Onion, Finely Chopped 1 tb : Vegetable Oil 2 tb : Pumpkin Seeds, to Garnish 1 md : Cucumber
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Vegetable Soup
INGREDIENTS
1/2 Kudzu 1pc sweet corn 1pc carrot 1pc green radish 8pcs red dates 2pcs dried tangerine peel Handful apricot kernels 1tsp salt 15cup of water
Serve for 10
DIRECTIONS
Wash all ingredients thoroughly. Soak red dates ang apricot kernels for 10minutes Soak tangerine peel for 20 minutes Roll cut carrot and green radish Sliced kudzu and sweet corn After you cut all ingredients, put all of them in a pot cover it and bring to boil. After boiling simmer for 2hours After 2hours the soup is almost done add 1tsp salt to taste