Summary

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

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Instructions

1. Roughly dice the peaches.
2. 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.
3. Remove the herb sprigs and the bay leaf.
4. Puree the soup with a hand blender.
5. 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.
6. Finally season with the peach liqueur, salt and pepper to taste.
7. Garnish the soup with a few dabs of pesto and natural yoghurt, sprinkle with thyme leaves.
8. Shrimp fried in olive oil and herbs or strips of chicken breast fillet are also suitable as a filler.