This Chilled Peach Soup recipe is based on an appetizer I used to have at the Inn at Kristofer’s in Sister Bay, Wisconsin. The restaurant was one of my early exposures to fine dining. I’ve modified it a little to suit my taste, but it’s basically the same as what they used to serve in a martini glass. Of course, at the time, I thought this was the absolute height of sophistication. Even if you’re serving it in little plastic cups (I found square ones to dress it up a bit) you’ll find this is a great recipe for a large group. I tripled the recipe (and left it at one bottle of champagne) since I was cooking for a party of 30 and using it as an appetizer, but the quantity written here is the right amount for 4 – 6 people as a first course. Chilled Peach Soup cried out to be included on the Derby Party Menu and indeed it was perfect for a hot day celebrating a Southern tradition. As an extra reminder, this recipe is of course, best in late July and August when you have fresh local peaches, but it works quite well with frozen peaches and then you can make it any time you please (but you may have to up the sugar). Serve the Chilled Peach Soup with a dallop of cream and a mint or basil sprig.
- 2 pounds peaches; peeled, pitted and quartered (I used frozen peaches; it’s April)
- ½ cup sugar
- 1 cup champagne
- 1 inch cinnamon stick
- 1 inch fresh ginger; peeled and sliced
- 4 cardamom pods
- 1 cup + apple juice (I like the low sugar variety)
- Place the peaches, sugar, champagne, cinnamon, and cardamom in a stock pot. Add the apple juice. You may need to add a little extra to ensure the fruit is covered.
- Simmer for 20 minutes (the peaches should be tender). Remove from the stove.
- Remove the cardamom pods and cinnamon stick, but leave the ginger in the mix.
- Puree. An immersion blender is easiest, but a blender or food processor work too.
- Let it cool. Refrigerate overnight.
- Serve it in a demitasse cup or a shot glass so no utensils are required at a cocktail party or serve it in a soup bowl with a spoon for a more formal effect. Either way, it’s delicious and refreshing.
This is really lovely and so elegant! Great mix of spices too, I love the cardamom in here.
Thanks. It’s nice to showcase (and justify) the gorgeous china I love to collect. I love this soup for luncheons, cocktail parties, and even a healthy summer dessert.
My husband LOVES gazpachos and this one sounds fantastic! I’ll be making this soon.
I make a savory version too, with habanero peppers that’s really good too. Chicken stock instead of apple juice, less sugar and spice to taste. Great for summer bbqs.
What a great way to use fresh peaches. I love that you served it in the demitasse cups. So elegant. I had strawberry soup on a cruise and have recreated it – but I am definitely going to have to make peach as well. 🙂
Strawberry sounds great, though I bet you have to run it through a chinois because of the seeds?
This is a perfect summertime soup. I cannot believe how easy it is. You made a great recipe here and I will definitely try it.
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