Apricot and potato soup

Ingredients for 4 servings:

• 750 g potatoes, floury
• 200 g apricot(s)
• 1 liter vegetable broth
• 1 piece(s) ginger (a small piece)
• 1 shallot(s)
• Rapeseed oil
• 1 tsp turmeric
• 1 tbsp jelly (quince jelly)
• 50 g crème fraîche
• 2 slices of toast (wholemeal toast)
• 30 g pine nuts
• 3 sprigs of tarragon
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the potatoes and cut into small cubes. Pit the apricots and also cut them into cubes. Set aside a few diced apricots. Peel and finely chop the ginger and shallot. Heat the oil in a pan and briefly fry the potatoes with the apricots, ginger, and shallot. Add the stock and cook until the potatoes are tender. Meanwhile, dice the toast and toast in a pan until golden brown. Toast the pine nuts. Pick the tarragon leaves from the stems. Purée the soup and season with salt and pepper. Stir in the crème fraîche, quince jelly, and turmeric. Fill the bowl and sprinkle with the bread and apricot cubes, pine nuts, and tarragon.