Peach Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 peach (s), fresh, pitted
- 3 shallot (s), finely diced
- 1 clove garlic, finely diced
- 0.5 teaspoon ½ sambal oelek
- 2 tablespoons oil
- 1 sprig thyme
- 1 sprig marjoram
- 1 bay leaf
- 100 ml wine, white, dry
- 200 ml cream
- 400 ml peach juice or multivitamin juice
- 200 ml water
- 0.5 teaspoon ½ broth, grained
- 2 tablespoon peach liqueur
- salt and pepper
For decoration:
- Natural yoghurt
- Pesto (basil pesto)
- Thyme, fresh
Print Recipe
Pin Recipe Instructions
- Roughly dice the peaches.
- Sauté the shallot and garlic cubes in oil, add the peaches, the sambal oelek (you can also use 1 finely chopped chilli pepper) and the herbs. Deglaze with wine. Pour in the cream, juice and water. Sprinkle in the grained stock and a little salt and pepper. Simmer gently in a closed pot for about 20 minutes, until the peaches are soft.
- Remove the herb sprigs and the bay leaf.
- Puree the soup with a hand blender.
- If you like it more rustic, leave the soup as it is. If you like it finer, you can strain the soup through a sieve.
- Finally season with the peach liqueur, salt and pepper to taste.
- Garnish the soup with a few dabs of pesto and natural yoghurt, sprinkle with thyme leaves.
- Shrimp fried in olive oil and herbs or strips of chicken breast fillet are also suitable as a filler.
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