on Aug 9th, 2008Chilled peach soup
Some of my fondest childhood memories are of biting into fuzzy, fragrant peaches so ripe the juice dribbled down my chin and made my face sticky. Today, searching for peaches like that in New England is almost futile. For two or three weeks every summer, we have reliably great peaches from New Jersey but otherwise, they’re little cannonballs from far, far away that often fail to ripen and when they do, they’re usually tasteless or mealy. Like Red Delicious apples, many peaches nowadays seem to be bred for their ability to travel thousands of miles without blemishes and in the process, taste is bred out. Some peaches don’t even have fuzz anymore.
But I still love peaches and fortunately, even indifferent peaches make good soup. When made with perfectly-ripe peaches, it’s almost like nectar. Most soups are better the next day or two and this is no exception, although a good, long stay in the fridge the day it’s made is fine too. This is best icy-cold and it’s fun to serve it in glasses, like a cocktail of one of summer’s prime flavors. And don’t forget the cinnamon; that small amount makes a huge difference.
Ella’s Chilled Peach Soup
2 pounds fresh peaches, pitted but unpeeled (about 4Â large peaches)
12 ounces (1 1/2 cups) white grape juice
4 TB honey
2 TB lemon juice
1/4 teaspoon cinnamon
4 ounces fat-free plain yogurt, drained
chopped pistachios, for garnish
Place the peaches, grape juice, honey and lemon in a saucepan over medium heat and bring to a simmer. Lower heat, cover and simmer 30 minutes.
Remove from heat and let cool until lukewarm. Transfer to a blender or food processor and puree. The workbowl should not be more than half full, so puree in batches if necessary.
Strain into a bowl, cover and refrigerate at least one hour, until chilled.
Add cinnamon and yogurt, stir well and return to the fridge until thoroughly chilled, several hours.
Pour into bowls or glasses and garnish with chopped pistachios.
Store leftovers tightly covered in the fridge for several days.
Serves 4 generously.
Ella’s notes: You can use vermouth in place of the grape juice, if you wish. For a richer soup, add a couple tablespoons of heavy cream when you add the yogurt.
Copyright (C) 2008 From Scratch All Rights Reserved         
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Royal icing & decorating
Oh, my, Ella!
If you hadn’t posted this recipe, I would have completely forgotten to call Erfurt Orchards (up the road about a five-hour piece) to see if the crop was in. It is - I’m late. But they say they have about three more weeks, so next weekend I’ll head up for some O Henrys and Flames, and go peach crazy.
I love peaches and cold soups, but never have heard of combining them, so I’m anxious to try it!
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Oh, Shore, I’m so envious! I really need to move back to a more produce-friendly climate.
Bon appetit..and good to see you!