Chop the white parts of the onion. Cut the green tubes into rolls and set aside for garnish.
Sauté the white onion pieces in half of the butter. Add curry powder and flour and sauté briefly. Extinguish with the soup and buttermilk. Bring to a boil and simmer gently for five minutes. Remove the soup from the stove and season with salt and pepper.
Briefly steam the apricot slices in the remaining butter until soft. Add to the still warm soup. Cool.
Before serving, season the curry soup with salt, pepper and curry powder. Sprinkle with green onion rolls.
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