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.
1
Wash ripe apricots, boil them with 6 cups of water, then strain them with the broth.
- 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.
- Sugar: 0.5 glass
- Potato flour: 1 tablespoon
- Water: 6 glasss
3
Add cooked rice, sour cream, or cream to the chilled fruit puree.
- Rice: 0.5 glass
- Sour cream: 4 tablespoons
