toasted and lightly crashed noyaux (or almonds for garnish)
Cut the apricots in half (save the pits for noyaux). Chop 1 fennel bulb for the soup base. Slice the other bulb into thin half-moons using a mandoline or a sharp knife and put it aside for garnish.
Heat a medium saucepan over medium heat. Add the oil together with the onion and chopped fennel and cook, stirring occasionally, until the vegetables are slightly soften (about 5 minutes). Add the wine and dashi and bring to a simmer. Then add the dried apricots and simmer until tender (about 5 to 7 minutes). Remove the dried apricots from the liquid and reserve for garnish. Continue to simmer the liquid until it is reduced to half (about 30 minutes).
Add the halved apricots, bring back to simmer, and cook for about 10 minutes. Remove from the heat and let it cool slightly. Transfer the mixture to a blender, adding the honey, ground fennel seeds, and 1-2 tbsp salt. Purée until smooth. Pass the mixture through a mesh sieve and refrigerate uncovered until well chilled (about 4 hours).
In a bowl combine the reserved fennel with lemon juice and a pinch of salt and toss to mix. Serve the soup in a chilled bowl, adding a scoop of yogurt. Garnish with the sliced fennel, fennel oil, reserved apricots, pepper and noyaux (almonds).