Summary

Ingredients

• 840 g peach (s), ripe
• 440 g red pepper (s)
• 120 g onion (s), red
• 3 cloves garlic
• 200 ml red wine
• 700 ml orange juice
• 400 ml cream
• 3 tablespoon vegetable broth
• 4 tablespoon peach liqueur
• 400 ml water
• 4 tablespoon olive oil
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 bay leaf, dried
• 2 tablespoon sugar
• Lemon juice
• salt and pepper
• Chili, from the mill
• 2 peach (s) for decoration
• 1 tablespoon olive oil

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Instructions

1. Peel and roughly chop the onions and garlic. Clean the peppers and cut into large pieces. Heat the olive oil in a saucepan. Sweat the garlic and onions in the hot olive oil until they are colorless. Add the peppers, fry briefly, pour in some water, let simmer.
2. Meanwhile, scratch the peaches crosswise, blanch them in boiling water for 30 seconds, quench and peel them. Cut the peeled peaches into large pieces, removing the stone. Leave 2 of the 2 peaches whole for the decoration. Add the peach pieces to the peppers in the saucepan. Now add the herbs and deglaze with the wine. Add the cream, juice, remaining water and stock. Cook for approx. 25 minutes over a mild heat with the lid half open.
3. Then take out the herbs, puree the pepper and peach mixture, strain through a fine sieve. Season with salt, pepper, chilli, sugar, peach liqueur and lemon juice, keep warm.
4. Now cut the remaining peaches into wedges. Heat the olive oil in a pan and fry the peach wedges in it. Put the soup in the soup plate, spread the peach wedges on top, serve.
5. White bread pieces roasted in olive oil and garlic or fried prawns also go well with it.