Best Chilled Peach Soup With Riesling Recipes

CHILLED PEACH SOUP

Chilled Peach Soup image

So tasty that people were actually scraping their bowls!

Provided by JDVMD

Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes

Time 55m

Yield 10

Number Of Ingredients 8

Ingredients

1 cup dry white wine
1 cup peach schnapps
½ cup sugar
1 teaspoon chopped fresh mint leaves
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups half-and-half cream
10 fresh peaches, sliced

Steps:

Place white wine, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, and half-and-half together in a bowl, and stir until well blended and sugar is dissolved. Add sliced peaches, and transfer to a saucepan.
Cook over medium heat for 15 minutes, stirring frequently and reducing heat if necessary to prevent scorching cream. Remove from heat when peaches are tender. Cool to a safe temperature for blending. Process in a blender or food processor until completely smooth. Cover, and refrigerate until ready to serve. Serve chilled.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 29.4 g, Cholesterol 17.9 mg, Fat 5.7 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 3.5 g, Sodium 26.6 mg, Sugar 26 g

CHILLED PEACH SOUP WITH RIESLING

Chilled Peach Soup With Riesling image

Make and share this Chilled Peach Soup With Riesling recipe from Food.com.

Provided by swissms

Categories Fruit

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 (750 ml) bottles riesling wine
8 whole cloves
1 cinnamon stick
2 bay leaves
1/4 cup firmly packed brown sugar
12 peaches, peeled and stoned
1 orange, sliced
1 lemon, sliced
1 1/2 cups heavy cream
1/4 teaspoon fresh lemon juice

Steps:

In a large saucepan, combine the Riesling, cloves, cinnamon stick, bay leaves, and brown sugar.
Bring to a boil. Add the peaches, reduce heat and let simmer for 20 minutes.
Add the orange and lemon slices. Continue cooking for 5 minutes.
Remove the cloves, cinnamon stick, bay leaves, orange and lemon slices from the soup.
Puree the soup in a blender or food processor (in small batches). Strain.
Chill in the refrigerator.
When the soup is chilled, add the cream and lemon juice.

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