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   Ingredients :
9 oz (250 g) white or red grapes
9 oz (250 g) dried figs
2 tablespoons butter
2 garlic cloves, minced
4 tablespoons flour
2 cups beef stock
Juice of ˝ lime
1 cup white wine
1 cup Port wine
1 cup cream


Melt butter in a medium saucepan and sauté garlic. Do not let garlic turn brown.

Add flour stirring. Remove pan from heat, continue stirring and add wine.

Return pan to heat and boil for 2 to 3 minutes. Add Port wine and bring to a boil 2 minutes more.

Add figs and grapes chopped. Add stock and let soup cook for 20 minutes. Force soup through a strainer and bring to a boil. Add cream, boil again for 1 or 2 minutes and season.

Cream has to be added while the soup is boiling or it will separate.

Serve hot.
        6 servings
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