|Polish apricot soup
||[Jul. 20th, 2006|09:41 pm]
"Thick, with a jewel-like transparency, and filling, this soup is an extraordinary start... & not bad as a finish to a fine meal, served with coffee and cookies. Although buttered croutons are traditional as a garnish, whipped sour cream is too-- & it looks marvelous swirled into the gleaming apricot. Serve hot or cold as a 1st or last course to 4 people."
2 cups of fresh, pitted apricot halves, reserving the pits*
3 cups water
1/4 cup sugar
1 Tablespoon lemon juice
1 teaspoon grated lemon zest
1-2 Tablespoons potato starch
(this is traditional, but you can substitute cornstarch, which loses its raw taste faster)
1-2 Tablespoons water
Garnish: Bread with crusts removed, cubed & toasted in butter until lightly browned, OR sour cream, whipped til smooth.
Bring the water to a boil in a saucepan, then stir in the apricots (no need to peel them) & their pits (it's easiest to tie these up in a little cheesecloth or put them in a teaball, but they're easy enough to dig out of the pot if necessary. You don't want to lose their subtle almond taste by omitting them).*
Cook, partially covered, for 20-30 minutes.
Remove the pits and puree the soup, solids first, then return to the saucepan.
Stir in the sugar, lemon & lemon zest & return to a boil.
Mix the potato starch w/ equal parts of water, then stir into the soup.
Cook on low for several minutes, until the soup is clear & thick and has lost its raw starch taste.
For cold soup, let cool, then cover and refrigerate. To serve, ladle into bowls and either top with croutons or swirl in 2 Tablespoons of sour cream to make an attractive abstract pattern.
For hot soup, ladle into bowls garnish with croutons or sour cream (above), and serve immediately.
*I was under the impression that apricot pits were toxic. Use pits at your own risk.