I love peach anything. My very first blog Peachy Keen Mascarpone Parfait, was peaches. Then there is the Peach Pizza and now Peach Soup. With the peach season coming to an end, I wanted to get one more recipe on the books. For this soup to be most flavorful, use ripe peaches. If they are not ripe when you buy them, let them sit at room temperature for a few days.
Peaches vary in sweetness. Start with 1/3 cup sugar. After the soup is blended, taste it for sweetness. Add the additional sugar if necessary.
For a wonderful variation, drop a scoop of vanilla bean ice cream in the bowl and pour the soup around it. The best of all worlds!
Blanched Peaches - See Peachy Keen Mascarpone Parfait for how to pictures of peaches blanching.
3 large peaches or 4 medium peaches
Bring a large pot of water to a boil. Add the peaches and blanch them for 3 to 4 minutes until the skin comes off easily. As soon as they are done, run cold water over them and peel the skin off. Cut them in half and remove the seed. Set aside.
White Wine Base
2 1/2 cups dry white wine
1/4 cup Amaretto
1/3 to 1/2 cup sugar
2 tablespoons honey
2 teaspoons Tahitian Vanilla
1/2 cup water
Place all ingredients in a medium size saucepan and bring to a boil. Add the peaches, seed side down. Bring to a boil, reduce the heat and simmer the peaches until they are very soft.
Place the peaches in a blender and blend until they are completely smooth. Remove to a bowl. Add the liquid to the blender and blend it. Combine the two. Store in the refrigerator.
Note: This can be made days ahead and refrigerated. Stir before serving as it will separate. This needs a crisp cookie to accompany it.
Variation: Besides the cookie, a scoop of vanilla bean ice cream placed in the middle of the soup is a fantastic addition.
Yield: 5 cups