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