Inside the Kitchen- Chilled Peach Soup with Riesling

When Colorado mountain peaches are abundant, this is a wonderfully refreshing, hot-weather soup. Garnish with toasted almonds or blackberry puree for an added touch.


2 Bottles Riesling, Californian or Alsatian

8 whole cloves

1 cinnamon stick

2 bay leaves

¼ cup firmly packed brown sugar

12 peaches

1 orange sliced

1 lemon sliced

1-1 ½ cups heavy cream

Splash of lemon juice


In a 6-quart heavy bottomed sauce pan combine the Riesling, cloves, cinnamon stick, bay leaves, and brown sugar. Bring to a rapid boil. Add the Peaches, reduce the heat, and let simmer for 20-25 minutes.

Add the orange and lemon slices Continue to cook for 5 minutes.

Remove the clove, cinnamon stick, bay leaf and orange and lemon slices from the soup. Puree the soup in small batches in a blender. Strain. Chill in refrigerator.

Add cream and lemon juice before serving.

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