Abrikossuppe (Apricot Soup) is a traditional Danish recipe for a classic starter/soup course of apricots and sugar that's pureed and thickened with potato starch. The full recipe is presented here and I hope you enjoy this classic Danish version of: Apricot Soup (Abrikossuppe).
Wash the apricots thoroughly, place in a bowl then cover with water and set aside to soak over night.
Pour the apricots and their soaking liquid into a pan and make the liquid up to 2l. Bring to a boil and cook for about 40 minutes, or until the apricots are so soft they are beginning to fall apart. Pass through a fine-meshed sieve, pressing down with the back of a spoon to purée the fruit then sweeten to taste with the sugar.
Return the soup to the heat then mix the potato starch with a little water to from a slurry. Whisk this slurry back into the soup until smooth. Bring to a boil and cook for 5 minutes, stirring constantly, until thickened.
Ladle into bowls and serve accompanied by baked cubes of French bread or small rusks.
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