Bosnian Apricot Soup

Yield: 8 servings

Equipment needed: 2-quart (1-9 l) soup pot, food processor, small bowl, mixing spoon, whisk.

Ingredients

8 ounces (226,8 g) dried apricots
4 ounces (113,4 g) dried apples
6 1/4 cups water
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon lemon juice
1 cup sour cream
1/4 cup hazelnuts, peeled, chopped, and lightly toasted

Method

1. Bring apricots, apples, sugar, and 6 cups water to a boil and simmer 30 minutes.

2. Make slurry with cornstarch and remaining 1/4 cup of water.

3. Add to simmering fruit, bring to a boil, and cool.

4. Put fruit soup in food processor and process to chunky consistency.

5. Add lemon juice.

6. When soup is completely cold, stir in sour cream and refrigerate.

7. Serve sprinkled with hazelnuts.