Saturday, July 21, 2012

Peach-Champagne Soup

I’ve just prepared this make-ahead chilled soup for a small summer lunch with friends. I wanted a fancy “feel” to the menu, as though I’d pulled out all the stops, but I also wanted a minimum of work. So I served the Olive Cheese Balls I posted February 28, 2012 as an appetizer, todays chilled soup, the Mimosa Salad I posted July 15, 2012, and the Crab Quiche I posted January 11, 2011 (I made the pastry and fitted it into the pan the night before). To finish the meal, we had Strawberries Romanoff, posted July 21, 2011. Check the Index for all those recipes and more, Dollinks!
Peach-Champagne Soup:
¾ c. water
¼ c. granulated sugar
2 whole cloves
1 large or 2 small cinnamon sticks, broken
¼ tsp. nutmeg
4 large fresh peaches, pitted and peeled (see Note)
½ c. heavy (whipping) cream
¾ c. champagne or sparkling white wine
Fresh mint leaves, as garnish (see Further Note)
Our Anonymous Taste Tester
loved this first-course soup!
Combine water, sugar, cloves, cinnamon, and nutmeg in a medium saucepan. Bring to a boil before reducing heat and simmering 10 min. Strain, cool, and  refrigerate until thoroughly cold. Pour sugar mixture into blender with prepared peaches. Purée before stirring in cream. Refrigerate until ready to serve. Stir in chilled champagne or sparkling wine just before serving. Garnish with a small mint sprig at the side or centre of the bowl. Serves 4.

Note: I used commercially canned peaches as a time- and money-saver. Use 50-to-60 small, well-drained peach slices. 

Combine cinnamon stick, whole cloves, nutmeg, sugar, water

Purée peaches in blender

Garnish with small mint sprig before serving 
Further Note: For a truly elegant touch, omit mint leaf and  garnish soup with an unsweetened whipping-cream rosette sprinkled with Ginger Sugar. To learn how to do that, see the Index for How to Make Ginger Sugar.

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