Please consult the OU's guidelines for checking fruits and vegetables.

Orange Apricot Soup
Orange Apricot Soup Eileen Goltz | Dairy
1 hour, 15 minutes 15 minutes
1 hour
8 to 10 servings

  • 2 (17 oz.) cans apricot halves
  • 1 teaspoon finely shredded orange peel
  • ½ cup orange juice
  • ¼ teaspoon ground cardamom*
  • 1 (8 oz.) carton plain yogurt
  • Thin orange slices

  1. Drain apricots, reserving the syrup.
  2. In blender or food processor combine the reserved syrup and half the apricots. Add orange peel, juice and cardamom*. Cover and blend until the liquid is smooth.
  3. Add the yogurt and blend until just combined. Pour the mixture into a bowl.
  4. Cut up the remaining apricots and stir them into the blended ingredients.
  5. Cover and refrigerate for at least 1 hour. Stir before serving and garnish with thin orange slices if desired.

* Cardamom is VERY expensive. I use it, but if you don’t think you’ll use it for anything else, don’t buy it; just substitute nutmeg.

Remember to make an Eruv Tavshilin!

Wednesday, September 20th Erev Rosh Hashanah
Click here to sign up for an email reminder.

For more information on Eruv Tavshilin click here.