Chilled Peach Soup

Le Due Restaurant

1 cup water
1/2 cup sugar
3/4 peach schnapps
3 pounds peaches (about 10 to 12 medium), peeled and sliced (about 7 cups)
1/2 cup heavy cream
1 cup Creme fraiche for garnish
1 tablespoon plus 1 teaspoon finely chopped fresh taragon leaves for garnish

In a large saucepan bring water,sugar, and schnapps to a boil, stirring until sugar is dissolved, and add peaches. return syrup to a boil and remove pan from heat.
In a blender puree peaches with syrup in batches, transferring as pureed to a bowl, and cool. Sitr in heavy cream and chill. Soup may be made 3 days in advance and kept chilled, covered. Serve soup in chilled bowls garnished with creme fraiche and tarragon. Makes about 6 cups.

Judy/AZ on August 07, 1997 at 3:49:59
Title: Peach Soup
Categories: Soups, Desserts
Yield: 4 servings

5 Large peaches, sliced
4 c Water
2 tb Lemon juice
1/4 c Maple syrup
1 tb Arrowroot
1 c White wine
1/4 c Orange or peach liqueur
1 c Whipping cream
1/4 ts Nutmeg (opt)

Combine peaches, water and lemon juice in a sauce pan; simmer 15
minutes. Puree in blender with maple syrup and arrowroot. Add wine
and liqueur. Pour in half the cream; mix thoroughly; chill 1 hour.
Whip remaining cream and dollop on top of each serving. Add a
sprinkling of nutmeg if desired.