Chef Hall’s Peach Soup

Recipe courtesy of Chef Robert Hall,
Culinary Programs Director, Winthrop Rockefeller Institute. 
Photo courtesy of Julie Kohl, Eggs and Herbs

 

Peach Soup
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Ingredients
  1. 2-3 Ripe Peaches, peeled and cubed
  2. Approx. 2 cups Chardonnay, Champagne, or other white wine
  3. Sugar to taste
  4. 1 cup Heavy Cream
Instructions
  1. Combine cubed peaches and wine in a medium saucepan (there should be just enough liquid to barely cover the peaches.
  2. 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).
  3. When thoroughly blended and all peach cubes are blended, add just enough sugar to remove any sour from the fresh peaches.
  4. Stir in the cream.
  5. Refrigerate at least 4 hours before serving.
  6. This soup can be served hot or room temperature as well, but is best served cold
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Revisiting Chef Hall’s Peach Soup. #WinthropRockefellerInstitute #FoodieFriday #ARWB

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