Oriental Apricot Soup

Rocky Mountain Meadery

1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp. apricot kernel oil*
1 tsp. marjoram
2 tsp. fresh ginger, chopped
2 tsp. cinnamon
1 tsp. allspice
1/2 tsp. dry mustard
2 cans vegetable broth
18 ripe apricots, peeled and pitted
1 cup Apricots 'n Honey Wine
1/2 cup soy sauce
1 tsp. chili oil
1 tsp. sesame oil

Sauté onions and garlic in oil until onion is transparent. Add herbs and spices and stir. Add vegetable broth
and bring to a boil. Add apricots, reduce flame to a simmer and cook until apricots are softened, stirring
occaisionally. Remove from heat and allow to cool.

Place apricot mixture in blender or food processor in batches and process on puree.

Place soup in large bowl. Add Apricots 'n Honey Wine, soy sauce, chili oil and sesame oil. Whisk until of
uniform consistency. Cover and refrigerate two to three hours.

Serve garnished with dollop of sour cream. Keeps in refrigerator for up to three weeks. Approximately 8
servings.

*At health food stores and most larger supermarkets.

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