Apricot Soup (Marillensuppe) (Austrian)

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Apricot Soup (Marillensuppe) (Austrian)

Source: European Encyclopedia of Cooking

 

 

8 oz (225 g) fresh apricots

1 (English) quart (38 1/2 fl oz) (1.1 lt) water

1 lemon

2 tablespoons (6 tsp)sugar

1 tablespoon (3 tsp) cornflour (cornstarch)

 

 

Wash and stone the apricots. Put 1 quart of water in a saucepan. Add

the apricots and sugar, and bring to the boil. Reduce the heat and

simmer gently for 45 minutes. Then pour the soup through a sieve,

pressing the apricots through as much as possible. Return the sieved

soup to the saucepan. Mix the cornflour to a smooth runny paste with

a little cold water and stir it gradually into the soup. Squeeze the

juice of a lemon into it as well, and serve at once.