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Fresh Apricot Soup

Chef.Foodie's picture
Ingredients
  Apricots 1 1⁄2 Pound, quartered and pitted
  Water 1 Cup (16 tbs)
  Dry white wine 1 Cup (16 tbs)
  Cinnamon stick 2 Inch
  Lemon juice 1 1⁄2 Tablespoon
  Granulated sugar 1 Cup (16 tbs)
  Cornstarch 1 Tablespoon, stirred with water
  Water 1 Tablespoon
  Apricot liqueur/Almond liqueur 1⁄4 Cup (4 tbs)
  Whipping cream/Sour cream / plain yogurt 1 Cup (16 tbs)
  Powdered sugar 2 Tablespoon
Directions

Place apricots in a 4-quart pan with water, wine, cinnamon stick, and lemon juice.
Bring to a boil over high heat; then cover, reduce heat, and simmer until fruit mashes easily (about 15 minutes).
Remove from heat and discard cinnamon stick.
Insert metal blade.
With a slotted spoon, transfer fruit (leaving liquid in pan) to work bowl-process continuously until pureed.
Return puree to pan; stir in granulated sugar and cornstarch mixture.
Cook over high heat, stirring, until mixture thickens (about 5 minutes).
Remove from heat and let cool slightly.
Skim off and discard any foam.
Add liqueur (if used) and half the cream; whisk into soup to incorporate smoothly.
Let soup cool; cover and refrigerate for at least 6 hours.
Just before serving, insert metal blade.
Thicken remaining cream (or whip cream by hand).
Sweeten cream (or remaining sour cream or yogurt) to taste with powdered sugar; spoon into a bowl.
Pass sweetened cream and powdered sugar to add to each portion.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Apricot
Interest: 
Healthy

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