Apricot Soup

Directions

1. 1
   In a medium nonreactive saucepan, combine the sugar with 1 cup of water and stir over moderately low heat until the syrup is clear, about 4 minutes.
2. 2
   Pour into a heat-proof bowl.
3. 3
   In the same saucepan, cover the apricots with 2 cups of water and bring to a boil.
4. 4
   Cover and simmer over moderate heat, stirring occasionally, until pulpy, about 25 minutes.
5. 5
   Stir in the syrup.
6. 6
   Strain the apricot soup through a fine sieve into a nonmetallic bowl and refrigerate until chilled or for up to 1 day.
7. 7
   Stir in the Champagne just before serving.