Georgia Peach Soup
Sweet and savory, this is one 'peach' of a cream soup. Serve warm or chill and serve with a sprig of fresh mint and a dollop of whipped cream.
2 tablespoons unsalted butter
1 1/2 tablespoons minced green onions, green and white parts
1 1/2 tablespoons fine-chopped celery
1 tablespoon fine-chopped fresh parsley
1 tablespoon all-purpose flour
2 cups chicken stock
4 cups thin-sliced peeled peaches
1/8 teaspoon dried thyme
1/4 teaspoon ground allspice
1/4 teaspoon ground pepper
2 cups light cream
4 tablespoons peach schnapps (optional)
Fresh mint leaves
- Heat the butter in a large heavy saucepan over medium heat and sauté the green onions, celery and parsley until golden. Sprinkle with flour and cook, stirring, 4 minutes. Add the stock, peaches, thyme, allspice, and pepper. Bring the fruit mixture to a boil and simmer gently for 30 minutes.
- Purée the soup. Run in a food processor fitted with a metal blade, then strain through a strainer.
- Add the cream and reheat. Stir in the peach schnapps and serve at once, or chill and serve with a sprig of fresh mint and a dollop of whipped cream.
Makes 8 servings.
Recipe by Susan Batten.