Recipe courtesy of Chef Robert Hall,
Culinary Programs Director, Winthrop Rockefeller Institute.
Culinary Programs Director, Winthrop Rockefeller Institute.
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| Photo courtesy of Julie Kohl, Eggs and Herbs |
2-3 Ripe Peaches, peeled and cubed
Approx. 2 cups Chardonnay, Champagne, or other white wine
Sugar to taste
1 cup Heavy Cream
Combine cubed peaches and wine in a medium saucepan (there should be just enough liquid to barely cover the peaches). Bring to a boil; reduce heat and allow to simmer until peaches a tender throughout, approx. 35 minutes. Remove from heat and mix with an immersion blender (you can use a table-top blender but be careful, as hot liquids in a blender can be dangerous). When thoroughly blended and all peach cubes are blended add just enough sugar to remove any sour from the fresh peaches. Stir in the cream. Refrigerate at least 4 hour before serving. This soup can be served hot or room temperature as well, but is best served cold.
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