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Cold apricot soup
How to level up your food senses: take apricots, milk and cook the soup. A real one, but cold. It’s still hot outside and a recipe for a nice cold soup will not be a spare thing to have in your pocket.
Apricot soup preparation
Ingredients
250 g / 9 oz. apricots
100 ml /6½ tbsp. water
70 g / ⅓ cup sugar
For the milk sauce:
400 ml / 1⅔ cups milk
1 tbsp. sugar
3 egg yolks optional:
mint, hot pepper, dried nuts, cinnamon powder, vanilla sugar
Cold apricot soup: Directions
Pit the apricots. Dissolve sugar in water and add pitted apricots. Bring to a boil over medium heat, then puree in a blender until smooth.
Whisk or blend the milk, egg yolks and sugar until they are well blended together.
Add the milk mixture to the apricot mixture and stir carefully until they are well blended together. Simmer over low heat for 10 minutes, stirring constantly, until the mass begins to thicken.
Optionally, you may add cinnamon powder, vanilla sugar, mint, hot pepper or dried nuts.
Leave the soup to chill in the fridge for 2–3 hours. It tastes best cold.
Cooking is easy!
Recipe fоr the book Ukrainian Cuisine in 70 Dishes by Chef Ievgen Klopotenko, Knigolav Publishing.
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