Happy Birthday, Dad!
I recently bought "The Soup Peddlar's Slow & Difficult Soups" by David Ansell, who shares with us his first season of serving soup to those in his neighbourhood and 35 soup recipes. I have to admit that I've skipped past all the reminiscing and straight to the soup recipes. I flipped through a number that sounded promising but how could I go past the 'Armenian Apricot Soup'? Kinda like a watery dahl but with the sweetness of apricots instead of warmth of spices. I did add a few dashes of white pepper to cut through some of the sweetness but all-in-all the soup was quite delicious.
Armenian Apricot Soup
1 tbs olive oil, 2 onions (diced), 3 carrots (chopped), 1 tbs groud cumin, 3 cups red lentils, 10 cups water, 375g dried apricots (chopped), salt & white pepper
- Saute onions in carrots in olive oil for around 10 min.
- Add cumin and stir well before decreasing heat and sweating vegetables for 10 min
- Add lentils and enough water to cover. Bring to a simmer and cook for 20 min until softened. Top up water as required
- Remove from heat and stir in apricots, remaining water and season. Puree until smooth and serve hot (although I think room temp is fine too)