in Soup Recipes

Anushapur – Armenian apricot soup

updated

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Ingredients for 2 servings:

  • 250 g apricot(s), dried
  • 80 g sugar
  • 800 ml water
  • 2 pinches of salt
  • 150 g onion(s), very finely diced
  • 80 g butter
  • possibly sauce thickener, lighter, if required

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

slightly sweet and spicy

Cut the apricots into small cubes and place them in a saucepan. Simmer with sugar, salt, and water for about 15 minutes. Meanwhile, fry the diced onions in the melted butter until they begin to brown. Lightly purée the apricot soup with a hand blender, thickening it a little with a sauce thickener if desired, and stir in the fried onions. Bring to a boil again briefly and divide between two bowls. Alternatively, serve as a starter soup in four soup bowls. Note: Normally, unsulfured apricots are used for this. However, I prefer sulfured ones because of the color.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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