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
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.
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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