Cold Peach Soup

Name: Cold Peach Soup
Ingredients: 1 1/2 c. water; 5 cloves; 3/4 c. sugar; 1 broken cinnamon stick; 2 Tbsp. cornstarch mixed with 1/4 c. cold water; 1 1/2 c. dry white wine; 3 lb. ripe peaches, washed; 1 c. fresh blueberries; 1 c. heavy cream, whipped

9 ingredients

9 steps

Ingredients

1 1/2 c. water
5 cloves
3/4 c. sugar
1 broken cinnamon stick
2 Tbsp. cornstarch mixed with 1/4 c. cold water
1 1/2 c. dry white wine
3 lb. ripe peaches, washed
1 c. fresh blueberries
1 c. heavy cream, whipped

Directions

1

Pour water in a saucepan.
2

Add cloves, sugar and cinnamon. Bring to a boil.
3

Reduce heat and simmer 10 minutes.
4

Add cornstarch solution, whipping it into the syrup with a wire whisk. Bring to a boil again.
5

Take off stove and stir wine and refrigerate.
6

Split, seed and slice enough peaches to make up two cups.
7

Add to syrup.
8

Puree the others.
9

Add to the syrup mixture. Refrigerate several hours or overnight.