Chilled Peach Soup

Discussion in 'Recipes' started by cheftalk.com, Feb 17, 2010.

  1. cheftalk.com

    cheftalk.com

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    Yield: 1 kg/2 lb. 3.27 oz.

    Ingredients:

    1.5 kg. /3 lb. 4.91 oz. peaches, very ripe
    723 g. /1 lb. 9.5 oz. peach purée
    25 g./.88 oz. lemon juice
    3 g. /.11 oz. salt
    100 g./3.53 oz. Riesling
    Method:
    1. Score the peaches on the top and bottom with an "x".  Blanch them in boiling water and, once the skins start to peal off, transfer them to an ice bath.

    2. Once cooled completely, remove the skins and pits.  Blend with the purée, lemon juice, and salt.  Pass through a fine-mesh strainer.

    3. Combine 750 g./1 lb. 10.46 oz. of the purée with the wine and reserve cold.

    Editors note: Make sure to use good quality wine to achieve the optimal flavor for this soup. 

    Recipe courtesy of "Frozen Desserts", by Francisco J. Migoya, Culinary Institute of America editor, Wiley publishing, 2008.