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Apricot Soup

4 servings

Ingredients

• 12 pcs apricots, cut open, with kernels
• 0.75 l water
• 0.5 l white wine
• sugar (to taste)
• 1 tbsp potato flour
• macarons or biscuits (as needed)

Instructions

1. Cut open the apricots, crack the stones and add the kernels to the fruit, then put them on with water and cook until soft.
2. Strain the soup through a colander, pour back into the pot, add white wine, sweeten to taste, and thicken with potato flour mixed in cold water.
3. Serve over macarons or biscuits.

Modernized from a treasured 19th-century German cookbook.