Cold Peach Soup

Name: Cold Peach Soup
Ingredients: 1 1/2 cups water; 3/4 cup sugar; 1 (3-inch) stick cinnamon, broken into pieces; 4 whole cloves; 2 tablespoons cornstarch; 1/4 cup cold water; 1 1/2 cups Chablis or other dry white wine; 3 pounds fresh peaches, peeled, sliced, and divided; 1 cup whipping cream, whipped; 1 cup fresh blueberries

10 ingredients

6 steps

Ingredients

1 1/2 cups water
3/4 cup sugar
1 (3-inch) stick cinnamon, broken into pieces
4 whole cloves
2 tablespoons cornstarch
1/4 cup cold water
1 1/2 cups Chablis or other dry white wine
3 pounds fresh peaches, peeled, sliced, and divided
1 cup whipping cream, whipped
1 cup fresh blueberries

Directions

1

Combine 1 1/2 cups water, sugar, cinnamon, and cloves in a small saucepan; place over medium heat, and bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally.
2

Dissolve cornstarch in 1/4 cup cold water, stirring well. Add to syrup in saucepan, stirring with a wire whisk; return mixture to a boil. Remove from heat, and stir in wine. Cool to room temperature. Remove cinnamon and cloves; discard. Set aside 1 cup syrup.
3

Combine 2 cups peach slices and remaining syrup in a large mixing bowl; set aside.
4

Place remaining peach slices and reserved 1 cup syrup in container of an electric blender; process until smooth. Combine with peach slices and syrup. Cover and chill thoroughly.
5

Ladle into chilled serving bowls. Garnish each serving with a dollop of whipped cream; sprinkle with blueberries. Serve immediately.
6

Note: Frozen peaches and blueberries may be substituted for fresh, if desired.