Apricot-Wine Soup
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INGREDIENTS
- 32 oz Canned apricots; undrained
- 2 ts Vanilla extract
- 1/4 c Apricot liqueur
- 1/4 ts Ground cinnamon
- 2 tb Lemon juice
- 8 oz Sour cream
- 1 c Chablis or dry white wine
- CRAWLEY TSPN00B
INSTRUCTIONS
Combine all ingred. in container of electric blender or food processor, process til smooth. Cover and chill thoroughly. Ladle soup into individual soup bowls. Garnish with additional sour cream and ground cinnamon. LISA CRAWLEY Posted to JEWISH-FOOD digest by Nancy Berry
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (200g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 74 | ||
| Calories from Fat: 47 (64%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.3g | 7 % | |
| Saturated Fat 3.2g | 16 % | |
| Monounsaturated Fat 1.5g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 13.1mg | 4 % | |
| Sodium 26.4mg | 1 % | |
| Potassium 93.9mg | 2 % | |
| Total Carbohydrate 3.8g | 1 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 3.7g | ||
| Protein 2.7g | 4 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 74
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