Wednesday, August 14, 2019

Abrikossuppe (Danish Apricot Soup) #StoneFruit

Here we are at day four of the #StoneFruit blogging party, hosted by Heather of Hezzi-D's Books and Cooks. I didn't post yesterday, but today I have a riff on a Danish summer soup...and Christie is sharing a pluot tart. Yum.

  • Abrikossuppe (Danish Apricot Soup) from Culinary Adventures with Camilla 
  • Rustic Pluot Ricotta Tart from A Kitchen Hoor's Adventures

Danish Apricot Soup

I have read about Danish apricot soup, but never found a recipe using fresh apricots; all of the recipes I found utilized dried apricots. Also, the recipes I found didn't have any proportions, so I made it up as I went along. Hopefully this is close to an authentic Abrikossuppe.

  • 4 C quartered apricots
  • 1-1/2 C water
  • 1 T organic granulated sugar
  • 2 t freshly grated lemon zest from an organic lemon + more for garnish
  • Prosecco (if you happen to have an open bottle)

In a medium saucepan, simmer apricots, water, and sugar for 12-15 minutes, until apricots are very soft. Once cool enough to handle, place everything in a blender and process until smooth.

Refrigerate until completely chilled. Serve in small glasses or ramekins. Garnish with a bit of lemon zest and/or a tiny splash of prosecco. Skål!

No comments:

Post a Comment

Share Buttons