CHILLED APRICOT SOUP

By Makka

Ingredients

• 8 tbsp caster sugar
• 750 ml water
• 1 stick of cinnamon
• 3 cardamom pods
• ¼ nutmeg
• 1 nutmeg mace
• 5-6 allspice
• 5-6 whole cloves
• ½ tsp vanilla paste
• 15 apricots, halved and pitted
• 750 ml milk
• 3-4 tbsp double cream
• 3 ½ tbsp cornstarch
• freshly milled pepper to garnish

Details

Servings 6
Preparation time 25mins
Cooking time 45mins
Adapted from makkaskitchen.blogspot.com

Preparation

Step 1

In a pot caramellize the sugar, drop in the spices and pour onto the water – take care, it’s very hot. Bring it to the boil stirring to dissolve the caramellized sugar, add vanilla and boil about 8-10 minutes on moderate heat.
Stir the starch into the milk with a whisk, add cream and stir well.
Add apricots to the soup, pour in the creamy milk and boil for about 2-3 minutes.
Place the pot in cold water to cool the soup, then put in the fridge.
Serve ice cold and sprinkled with freshly milled pepper – before serving take out the spices.