|
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”
|