Peach Soup

Peach Soup

Prep Time: 0

Yield: 4

Peach Soup

Ingredients

  • 6 ripe peaches, peeled and pitted
  • 1 small orange, halved and seeds removed
  • 1/2 lemon, seeds removed
  • 1 bay leaf
  • 1 cinnamon stick (or 1 teaspoon ground cinnamon)
  • 4 whole cloves
  • 2 cups dry white wine
  • 2 cups water
  • 1/3 cup sugar
  • 1 teaspoon cornstarch

Instructions

  1. Place the peaches, orange, and lemon in a large saucepan and add the bay leaf, cinnamon, cloves, wine, water, and sugar. Bring to a boil over medium heat. Reduce the heat slightly and simmer for 1 hour, or until the ingredients are very tender.

    In a small bowl whisk the cornstarch into the brandy. Stir the brandy mixture into the peach mixture and return to a boil. Remove from the heat and allow to cool. Remove and discard the orange and lemon rinds, bay leaf, cinnamon stick and cloves. Puree the mixture in a blender or food processor until smooth.

    Push the mixture through a fine sieve into a bowl. Divide 1 cup of the soup into 4 small ramekins and freeze. Chill the rest of the soup and add ginger ale just before serving. Serve in chilled bowls and float the frozen soup on top.
http://www.culinarycafe.com/2009/08/17/Peach-Soup/

Peach Soup

Peach Soup

Prep Time: 0

Yield: 4

Peach Soup

Ingredients

  • 6 ripe peaches, peeled and pitted
  • 1 small orange, halved and seeds removed
  • 1/2 lemon, seeds removed
  • 1 bay leaf
  • 1 cinnamon stick (or 1 teaspoon ground cinnamon)
  • 4 whole cloves
  • 2 cups dry white wine
  • 2 cups water
  • 1/3 cup sugar
  • 1 teaspoon cornstarch
  • 3 tablespoons peach brandy
  • 7 ounces ginger ale

Instructions

  1. Place the peaches, orange, and lemon in a large saucepan and add the bay leaf, cinnamon, cloves, wine, water, and sugar. Bring to a boil over medium heat. Reduce the heat slightly and simmer for 1 hour, or until the ingredients are very tender.

    In a small bowl whisk the cornstarch into the brandy. Stir the brandy mixture into the peach mixture and return to a boil. Remove from the heat and allow to cool. Remove and discard the orange and lemon rinds, bay leaf, cinnamon stick and cloves. Puree the mixture in a blender or food processor until smooth.

    Push the mixture through a fine sieve into a bowl. Divide 1 cup of the soup into 4 small ramekins and freeze. Chill the rest of the soup and add ginger ale just before serving. Serve in chilled bowls and float the frozen soup on top.
http://www.culinarycafe.com/2009/08/17/Peach-Soup/