Continuing my forays into new and interesting recipes, I made a chilled peach and brown sugar soup for dinner last week, served with a salad, some filet, and rolls. And beer. Who says you need to go to a restaurant and eat fancy, expensive food to have a fantastic dinner? Because I think we did it just there.
I got The New England Soup Factory Cookbook from my grandmother for my wedding shower (and I know Mom liked it so much, she bought one for herself, too). We tried a few of the soups in there last winter, but this was my first attempt at a cold soup. Most of their recipes need to be halved, because they make massive quantities of soup. We might be eating peach soup for the next two weeks, because I don’t think it will freeze well. But at least it’s tasty!
The soup is cool and smooth and rich, on account of the cream added last in the process. It’s a heightened peach flavor, with some extra sweetness from the brown sugar and just a hint of spice from the ginger. With fresh local peaches, it’s a phenomenal summer dish–and not too hard, either. It took a little bit of time, but nothing too complicated!
(In looking to see if this recipe was available online so I could link to it, I happened across this one: Chilled Tomato and Peach Soup with Basil. It looks amazing…but as Chris isn’t a fan of tomatoes, I don’t think it’s an option here. Anyone who is more tomato-loving and adventurously-eating is welcome to try it and get back to me on how it is, please!)