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.
Servings: 6
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.
- 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.
- 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.
