Apricot and Apple Soup


500 g/1 lb 2 oz apricots
500 g/1 lb 2 oz apples
3 tbsp sugar
2 tsp potato starch

Wash and pit ripe apricots. Cook with 2 cups of water until soft, then rub through a sieve. Add 3 cups of hot water to the apricot puree, add sugar and peeled and cored apples, cut into slices or julienned. Bring the mixture to boil and add potato starch mixed with a small quantity of water. Bring to boil mixing constantly. Season with lemon acid to taste if desired.

Serve chilled. Add sour cream to bowls if desired. If fresh apricots are not available — use dried variety.

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