Apricot puree soup

4 servings

60 minutes

Apricot puree soup is an exquisite dish of French cuisine that harmoniously combines the sweetness of ripe apricots with a delicate creamy texture. Historically, such fruit soups were prepared for the aristocracy, who appreciated light and refined flavors. In this recipe, apricots are boiled down to a soft puree, then complemented with sugar and potato flour for thickness, and finally enriched with cream and rice. Its rich fruity taste with a hint of acidity makes this soup perfect as a refreshing summer treat or light dessert. Serving the chilled soup with a mint leaf or a drop of liqueur turns it into a true gastronomic masterpiece.

Energy value per serving

• Calories: 275.1
• Proteins: 3.4g
• Fats: 4g
• Carbohydrates: 58.7g

Ingredients

• Sugar: 0.5 glass
• Potato flour: 1 tbsp
• Rice: 0.5 glass
• Sour cream: 4 tbsp
• Water: 6 glass
• Apricots: 500 g

Cooking steps

1. Wash ripe apricots, boil them with 6 cups of water, then strain them with the broth.

   Required ingredients:

   • Apricots: 500 g
   • Water: 6 glasss

2. Add sugar to the prepared puree, heat until boiling, and pour in potato flour previously dissolved in 1/2 cup of cold water, bring to a boil, remove from heat, and cool.

   Required ingredients:

   • Sugar: 0.5 glass
   • Potato flour: 1 tablespoon
   • Water: 6 glasss

3. Add cooked rice, sour cream, or cream to the chilled fruit puree.

   Required ingredients:

   • Rice: 0.5 glass
   • Sour cream: 4 tablespoons