Apricot season is coming to a close, which, sadly, signals the end of summer. Make sure you don’t miss your window to bring this fiber rich fruit to your dinner–the smooth, tangy and slightly sweet characteristics of apricots make them the perfect addition to a summer salad or refreshing chilled soup. Combining savory and sweet flavors, treat your taste buds and try this recipe for apricot soup this week!
Makes 6 servings.
Ingredients:
1/2 cup sunflower oil
1 cup shallots, finely chopped
1/2 tsp. garlic, minced
1/2 cup fennel bulb, finely chopped
3 cups apricots, halved and pitted macerated with 1/2 cup of apricot brandy. Plus more for garnish
1/2 cup buttermilk
1 cup of seasonedfork garden stock (do not add all at once)
2 tbsp. kosher salt or coral salt
1 tsp. fresh ground black pepper
1 tsp. Serrano chile, chopped
1/2 cup Greek yogurt or sour cream for garnish
Cilantro, chopped for garnish
Fennel blossoms or sprigs for garnish
Heat sunflower oil in a saute pan set over medium-high heat. Add onion, fennel, and garlic. Cook, stirring occasionally, until softened. Add 3 cups apricots, buttermilk and 1/2 cup of garden stock (if soup too thick, add additional stock in small increments). Mix well, then stir in salt, pepper, chile, and bring to a boil. Reduce heat to medium and simmer for 30 minutes, then remove from heat. Place in blender and blend until smooth, then cool, season, and place in an airtight container. Cover and refrigerate until cold.
To serve, divide soup among chilled serving bowls. Top each with a dollop of yogurt, then garnish with chopped apricots, cilantro and fennel blossom or sprig along a sprinkle of coral salt.
This is a great starter for an elegant evening cookout, an opener to today’s catch of the day on the grill with simple sides. Pair with Bedell’s Taste Rose, perfect with it’s summer fruit nose and dry finish.
