Clean the spring onions, dice the white parts very finely and cut the light green parts into very fine diagonal rings.
Heat the oil in a saucepan and sauté the spring onion cubes while stirring. Sprinkle the curry powder and flour on top and stir gently. While continuing to stir, pour in the clear soup and simmer at a low temperature for 5 minutes.
Rinse the apricots, remove the seeds, cut into wedges and add to the soup. Remove from the heat, pour into a jam jar or a well-sealed plastic container and fold in the buttermilk. Season the soup with salt and pepper and add the green spring onion strips.
Leave the soup in the refrigerator with the lid on for one night.
Season repeatedly with salt, pepper and curry before leaving for the picnic or serving.
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