Apricot Cobbler Soup

Ingredients

Unsalted butter

2 tablespoons

Onion

1 medium, chopped

Garlic

2 cloves, minced

All-purpose flour

2 tablespoons

Fresh apricots

4 cups, pitted and chopped

Chicken broth

4 cups

Heavy cream

1 cup

Cinnamon

1 teaspoon

Nutmeg

1/4 teaspoon

Granulated sugar

1/4 cup

Salt

1/2 teaspoon

Vanilla extract

1 teaspoon

Whipped cream

for serving

Cinnamon sugar

for garnish (1 tablespoon cinnamon mixed with 2 tablespoons sugar)

Instructions

1. In a large pot, melt the unsalted butter over medium heat.
2. Add the chopped onion and minced garlic, cooking until the onion becomes translucent, about 5 minutes.
3. Sprinkle the flour over the onion and garlic mixture, stirring well to combine and cook for an additional minute to create a roux.
4. Add the chopped apricots, chicken broth, heavy cream, cinnamon, nutmeg, salt, sugar, and vanilla extract to the pot. Stir to combine all ingredients thoroughly.
5. Bring the soup to a gentle boil, then reduce the heat and simmer for 20 minutes, or until the apricots have softened and flavors meld.
6. Using an immersion blender or a regular blender, carefully puree the soup until smooth, adjusting the texture to your preference - you may leave some chunks of apricot for added texture.
7. Return the soup to the pot and heat over low heat until warmed through.
8. Serve the apricot cobbler soup hot, topped with a generous dollop of whipped cream and a sprinkle of cinnamon sugar for that finishing touch.