Celery & Apricot Soup

Celery and dried apricots sound like an odd pairing, but pureed together into a soup they create something genuinely surprising. The celery brings a clean, herbal backbone while the apricots add a natural sweetness and velvety body that makes this simple soup taste far more complex than its short ingredient list suggests.

Sauteing the celery and onion covered for ten minutes without browning is the technique that matters most here. Sweating, rather than frying, softens the vegetables gently and draws out their natural moisture without adding any caramelized color that would muddy the soup’s delicate flavor. Shake the pan now and then to prevent any sticking.

The dried apricots rehydrate during the 45-minute simmer and plump up in the stock, which makes them blend into a silky puree with no fibrous bits. Their pectin also acts as a natural thickener, giving the finished soup body without cream or starch.

Chef Tips

• Use Turkish or Mediterranean dried apricots for the best flavor. They’re tangier and more aromatic than the bright orange California variety.
• Blend thoroughly. Celery strings can survive a quick blitz. Run the blender for a full minute, or pass through a fine sieve after blending for the smoothest result.
• Season after blending. The sweetness of the apricots shifts the balance, so taste and adjust salt and pepper once the soup is fully pureed.

Variations

• Stir in a spoonful of creme fraiche when serving for a richer, tangier finish.
• Add a pinch of curry powder to the sauteing vegetables for a gently spiced version that complements the apricots beautifully.