Chilled Apricot Soup with Fennel & Noyaux


  • 700g apricots
  • 2 fennel bulbs
  • 70ml filtered grapeseed oil
  • 1 sweet white onion (chopped)
  • 350ml white wine (Sylvaner or Pinot Grigio)
  • 700ml kombu dashi
  • 12 dried apricots
  • 2-3 tablespoons honey
  • 2 tablespoons fennel seeds
  • salt
  • drained yogurt (for garnish)
  • fennel oil (for garnish)
  • freshly ground black pepper
  • toasted and lightly crashed noyaux (or almonds for garnish)


Step 1
Cut the apricots in half (save the pits for noyaux). Chop 1 fennel bulb for the soup base. Slice the other bulb into thin half-moons using a mandoline or a sharp knife and put it aside for garnish.
Step 2
Heat a medium saucepan over medium heat. Add the oil together with the onion and chopped fennel and cook, stirring occasionally, until the vegetables are slightly soften (about 5 minutes). Add the wine and dashi and bring to a simmer. Then add the dried apricots and simmer until tender (about 5 to 7 minutes). Remove the dried apricots from the liquid and reserve for garnish. Continue to simmer the liquid until it is reduced to half (about 30 minutes).
Step 3
Add the halved apricots, bring back to simmer, and cook for about 10 minutes. Remove from the heat and let it cool slightly. Transfer the mixture to a blender, adding the honey, ground fennel seeds, and 1-2 tbsp salt. Purée until smooth. Pass the mixture through a mesh sieve and refrigerate uncovered until well chilled (about 4 hours).
Step 4
In a bowl combine the reserved fennel with lemon juice and a pinch of salt and toss to mix. Serve the soup in a chilled bowl, adding a scoop of yogurt. Garnish with the sliced fennel, fennel oil, reserved apricots, pepper and noyaux (almonds).
Step 5
Bon appétit!