Rachel Weill
Apricot soup with noyaux, fennel & yogurt from executive chef Nicolaus Balla of Bar Tartine, San Francisco
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Apricot Soup with Noyaux, Fennel & Yogurt

Bar Tartine, San Francisco, Nicolaus Balla / October 2012

For 4 servings

  • 1/2 cup sunflower oil
  • 1 cup onion, finely chopped
  • 1/2 cup fennel bulb, finely chopped
  • 1 tsp. garlic, minced
  • 3 cups apricots, halved, pitted, and kernels (noyaux) reserved, plus more chopped for garnish
  • 1 cup buttermilk
  • 1 cup Tokaji wine
  • 2 Tbsps. ginger, peeled and grated
  • 1 Tbsp. kosher salt
  • 1 tsp. black pepper, freshly cracked
  • 1 tsp. serrano chile, chopped
  • 2 pods star anise
  • 1/2 cup yogurt or sour cream
  • cilantro, chopped (for garnish)
  • parsley, chopped (for garnish)
  • grapeseed oil (for garnish)
  • fennel pollen (for garnish)
  1. Heat sunflower oil in a sauté pan set over medium-high heat; add onion, fennel, and garlic; cook, stirring occasionally, until softened; add 3 cups apricots, buttermilk, and wine; stir well; stir in ginger, salt, pepper, chile, and star anise; bring to a boil; reduce heat to medium; simmer 30 minutes; remove from heat; place in a blender; blend until smooth; cool; season; place in airtight container; cover; refrigerate until cold.

  2. Toast apricot kernels in small skillet set over medium-high heat; remove from heat; cool; place in spice grinder; process into a powder; reserve.

  3. To serve, divide soup among chilled serving bowls; top each with a dollop of yogurt; garnish with chopped apricots, cilantro, and parsley; drizzle with grapeseed oil; sprinkle with fennel pollen and toasted kernel powder; season with pepper.

What to drink: Von Hövel Riesling QbA Mosel-Saar-Ruwer Balduin von Hövel 2008