Apricot or Peach Soup-Puree


400 g/15 oz apricots or peaches
1/2 cup sugar
1 tbsp potato starch
1/2 cup rice
4 tbsp sour cream

Was ripe apricots or peaches, add to a pot with 6 cups of water and cook until soft. Mash cooked fruits through a sieve together with cooking liquid. Use canned apricot or peach puree if fresh fruits are not available.

Add sugar to prepared puree, bring to boil and add potato starch dissolved in 1/2 cups of cold water, bring to boil again, take off the heat and let it cool.

Serve chilled. Add cooked rice and sour cream or heavy cream to the soup.

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