Ruby Peach Soup
Updated October 5, 2015
- Total Time
- 20 minutes, plus chilling
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Ingredients
FOR THE SOUP
½ bottle sweet riesling
8 red peaches, very ripe, pitted and cut in quarters
Pinch of salt
2 teaspoons lemon juice
2 to 4 tablespoons sugar
FOR THE ACCOMPANIMENTS
2 cups fresh cherries, pitted and roughly chopped
½ cup toasted pistachios, chopped
1 red peach, pitted and diced
1 pint cherry sorbet
2 pints peach sorbet (see recipe)
¼ cup toasted whole pistachios
15 mint leaves, chiffonade
Nutritional analysis per serving (8 servings)
87 grams carbs; 425 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 7 grams fiber; 32 milligrams sodium; 5 grams protein; 77 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the first 4 ingredients of the soup in a nonreactive pot and gently simmer for 5 to 10 minutes. The peaches should be very tender. Place all in a blender and purée until smooth, strain and add sugar to desired taste (you might not need all of it depending on the sweetness of the peaches). Ice down until chilled and reserve.
- Step 2
Mix the cherries, chopped pistachios and peach well in a small bowl. Portion out the mixture into the centers of eight serving bowls, forming flat rectangles about 3 inches long by 1 ½ inches wide. Pour 2 to 3 ounces of cold soup around the mix in each bowl, then top each rectangle with 1 quenelle of cherry sorbet and 2 quenelles of peach sorbet. Sprinkle with whole pistachios and garnish with mint.
Private Notes