Apricot Mint Soup

This soup can be made using fresh or canned apricots and also works well with peaches.
This is a fairly rich soup…..so a little goes a long way!



For fresh apricots:
2 cups peeled and pitted apricot halves
1 cup sugar
1 cup water
Simmer until apricots are tender


Use two small (14 oz) cans of apricots in heavy syrup  (do not drain)

Then add:
1 cup half and half
1 Tablespoon lemon juice
6 to 8 mint leaves

Place all of the ingredients in a blender and blend until smooth

Chill well

Serve in punch cups of fruit nappies*  (*small fruit bowls).   Garnish with sprigs of mint.
This makes about 4 cups or 8 half cup servings.

  The White Oak Bed and Breakfast
 Yvonne Martin
The Ohio Broad

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