An unusual soup made from apricots, chicken, wine and sour cream, Hungarian Apricot Soup may be served as a first course or as a light summer lunch. Serve with crusty bread and butter.
4 oz. dried apricots, chopped
10 fl. oz. dry white wine
1 oz. butter
1 garlic clove, crushed
2 tablespoons flour
1 pint chicken stock
4 oz. cooked chicken, diced
1 tablespoon finely chopped fresh chives
2 teaspoon salt
1 teaspoon black pepper
1 teaspoon grated nutmeg
5 fl. oz. sour cream
Soak the apricots in the wine for 6 hours.
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the garlic and cook, stirring occasionally, for 4 minutes.
Remove the pan from the heat. With a wooden spoon, stir in the flour to make a smooth paste. Gradually add the stock, stirring constantly. Stir in the apricots, wine, chicken, chives, salt, pepper and nutmeg.
Set the pan over high heat and bring the soup to the boil, stirring constantly.
Reduce the heat to low, cover the pan and simmer the soup, stirring occasion-ally, for 30 minutes.
Remove the pan from the heat. Stir in the sour cream. Pour the soup into a warmed soup tureen or individual soup bowls and serve immediately.