Cold Peach Soup
I tried to think of ways to use Utah peaches, a gift from a friend, before they get sooo yesterday. My husband was satisfied with peach slices as a topping on the homemade cereal he made or something simple like that.. No more ‘taro magic’ he said. I tried not to listen.
I rarely make cold soup. Cold soup is like not-warm-soup minus the ‘comfort’ adjective. Why is it that warm potato soup is potato soup but cold potato soup is suddenly called Vichyssoise? I can’t even spell that without spellcheck. However, cold soup brings some flair of sophistication, do you agree? I should name this soup peachyssoise or something…nah!
- 3 medium peaches, peeled, pitted and sliced in thin wedges.
- 1 small onion sliced thinly
- Unsalted butter 2 Tablespoon
- 1 cube chicken bullion or 1 teaspoon bullion paste dissolved in 1 cup warm water.
- White wine 4 Tablespoons
- Milk 100cc
- Heavy cream 4 Tablespoons
- Salt , pepper and sugar to taste.
- In a medium sauce pan or skillet, melt butter then sauté onion until soft and transparent.
- Add soup stock and wine to the pan and bring to boil. Reduce heat and simmer for 2-3 minutes. Cool for 5-10 minutes.
- Put cooled onion mixture, peach slices, milk and cream into blender.
- Blend in high speed for about 1 minute or until smooth. If you like to have more velvety texture, strain with strainer.
- Salt, pepper and sugar* to taste. *Sugar is optional.
- Chill the soup. Serve with herbs, sour cream, cream or croutons.