Cold Peaches & Cream Soup
Submitted by vevanun
Velvety cold peaches and cream soup with amaretto and a whisper of nutmeg. A brilliant way to use overripe peaches, and just as good made with canned peaches in winter.
YIELD
4 servingsPREP
20 minCOOK
1 minREADY
21 minGot bruised peaches sitting on the counter? This is their moment to shine.
Two pounds of peaches get blanched, peeled, and blended with light cream, a splash of amaretto liqueur, and lemon juice into a soup so smooth and fragrant you’ll want to drink it straight from the blender.
A dusting of nutmeg or cardamom on top adds warmth that plays off the sweet, boozy peach flavor.
It works year-round too: swap in canned peaches during the colder months and you’ve got a taste of summer whenever you need it.
Kitchen Tips
- The 30-second blanch makes peeling effortless. The skins slip right off once the peaches cool down.
- Amaretto is the secret weapon here. It deepens the peach flavor without tasting overtly boozy. Don’t skip it.
- Chill thoroughly before serving. This soup is meant to be ice cold, and lukewarm peach soup is nobody’s friend.
Ingredients
Directions
This soup is a good use for overripe or damaged peaches.
For a winter treat, make it with canned peaches.
Drop the peaches into boiling water.
Keep the water at a simmer for about half a minute.
Remove the peaches, and let them cool.
Then peel, pit, and slice them. Put the peaches with the rest of the ingredients into a blender.
Blend the soup until it is smooth, then chill it.
Serve with a sprinkling of nutmeg or cardamon.
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