Peach Soup

Chilled fruit soups are one of those things you rarely see on American menus but find all over Central Europe, and this peach version deserves a spot on your summer table. Fresh peaches simmered with lemon juice, pureed smooth, then spiked with white wine and orange liqueur and served ice cold with a cloud of whipped cream.

Simmering the peaches first does two things: it softens them completely for a silky puree and concentrates their flavor by cooking off some of the water. The arrowroot blended in during pureeing gives the soup body so it coats a spoon rather than running off like juice.

Maple syrup sweetens without the sharp hit of white sugar. It rounds out the peach flavor and adds a warm, caramelized undertone that white sugar can’t match. The white wine and liqueur go in after blending so the alcohol doesn’t cook off.

Stirring in half the cream before chilling makes the soup rich and velvety. The other half gets whipped and dolloped on top at serving, creating a gorgeous contrast between the smooth, cold peach soup and the fluffy cream.

Chef Tips

• Use ripe, fragrant peaches at the peak of the season. Underripe peaches lack the sweetness and perfume that carry this soup.
• Chill thoroughly for at least an hour, but two hours is better. This soup must be served cold.
• A light dusting of freshly grated nutmeg on top adds a warm spice note without overwhelming the fruit.

Variations

• Non-alcoholic version: Replace the wine with peach nectar and skip the liqueur. Add a splash more lemon juice to compensate for the lost acidity.
• Nectarine swap: Use nectarines instead of peaches for a slightly tangier soup that doesn’t need peeling.