Chilled Peach Soup

chilled peach soupThis Chilled Peach Soup recipe is based on an appetizer I used to have at the Inn at Kristofer’s in Sister Bay, Wisconsin. The restaurant was one of my early exposures to fine dining. I’ve modified it a little to suit my taste, but it’s basically the same as what they used to serve in a martini glass. Of course, at the time, I thought this was the absolute height of sophistication. Even if you’re serving it in little plastic cups (I found square ones to dress it up a bit) you’ll find this is a great recipe for a large group. I tripled the recipe (and left it at one bottle of champagne) since I was cooking for a party of 30 and using it as an appetizer, but the quantity written here is the right amount for 4 – 6 people as a first course. Chilled Peach Soup cried out to be included on the Derby Party Menu and indeed it was perfect for a hot day celebrating a Southern tradition. As an extra reminder, this recipe is of course, best in late July and August when you have fresh local peaches, but it works quite well with frozen peaches and then you can make it any time you please (but you may have to up the sugar). Serve the Chilled Peach Soup with a dallop of cream and a mint or basil sprig.

Chilled Peach Soup

Chilled Peach Soup with champagne and cardamom is an essence of Summer recipe and a great way to use an abundance of Summer peaches.
Prep Time1 day
Cook Time20 minutes
Total Time1 day 20 minutes
Servings: 6
Author: Barrett Bridenhagen

Ingredients

  • 2 pounds peaches; peeled pitted and quartered (I used frozen peaches; it’s April)
  • ½ cup sugar
  • 1 cup champagne
  • 1 inch cinnamon stick
  • 1 inch fresh ginger; peeled and sliced
  • 4 cardamom pods
  • 1 cup + apple juice I like the low sugar variety

Instructions

  • Place the peaches, sugar, champagne, cinnamon, and cardamom in a stock pot. Add the apple juice. You may need to add a little extra to ensure the fruit is covered.peach soup ready to simmer
  • Simmer for 20 minutes (the peaches should be tender). Remove from the stove.
  • Remove the cardamom pods and cinnamon stick, but leave the ginger in the mix.
  • Puree. An immersion blender is easiest, but a blender or food processor work too. pureed peach soup ready to chill
  • Let it cool. Refrigerate overnight.
  • Serve it in a demitasse cup or a shot glass so no utensils are required at a cocktail party or serve it in a soup bowl with a spoon for a more formal effect. Either way, it’s delicious and refreshing.chilled peach soup for a cocktail party
Posted in Appetizers & Hors D’oeuvres, Fruits: Preparing and Preserving, Improvisation Friendly, Menus, Seasonal Ingredients and Flavors, Soups, Summer, Vegetarian.

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