Do-It-Yourself Soused Peach Soup

This chilled peach soup is a throwback to the era of dinner parties with flair. Fresh peaches get blanched, peeled, simmered with sugar, lemon juice, and fresh nutmeg, then pureed and chilled into a silky, cold dessert soup. The “soused” part? You set out liqueurs and brandies at the table and let each guest spike their own bowl.

Blanching the peaches in boiling water for one minute is the trick that makes peeling effortless. Slit the skin with a sharp knife after blanching and it slides right off. Skip this step and you’ll be fighting with each peach, tearing the flesh and losing juice.

The nutmeg is just a few gratings, but it transforms the soup. Fresh nutmeg has a warm, almost woody quality that pairs naturally with stone fruit in a way that cinnamon or vanilla can’t replicate. It rounds out the sweetness without competing with the peach flavor.

Chef Tips

• Use ripe freestone peaches. Clingstone varieties won’t release from the pit cleanly, and underripe peaches lack the sweetness and aroma you need.
• Simmer just until tender. Overcooking turns the peaches mushy and dulls their bright flavor and color.
• Chill thoroughly before serving. This soup must be cold. Lukewarm fruit soup is not appealing.
• Serve in chilled bowls or large parfait glasses for a dramatic presentation.

Variations

• Use nectarines instead of peaches. No peeling needed, and the flavor is slightly more concentrated.
• Try Amaretto, Grand Marnier, or peach schnapps as the tableside liqueur options.
• Swirl in melted vanilla ice cream instead of cream for a richer, sweeter finish.