Carolina Peach Soup

Carolina Peach Soup from Carolina Bed & Breakfast

peach soup from carolina bed and breakfast




Ten fresh peaches, peeled and diced

½ teaspoon cinnamon

¼ teaspoon ground nutmeg

1 cup sugar

1 handful of mint leaves, chopped

1 cup dry white wine

1 cup peach schnapps

2 cups Half & Half


Combine spices, sugar, mint leaves, wine and schnapps in a large saucepan and stir over medium heat until sugar has dissolved.  Add the peaches and bring to a simmer.


Cook over medium heat until peaches are soft.


Cool slightly, then  puree with an immersion blender.  Press puree through a sieve.  (This step is important as you will see by the solids left behind).


Chill well overnight.  Before serving, stir in two cups of Half & Half.


Garnish with chopped fresh peaches and a mint sprig.


(Base of the soup can be made in advance.  It will keep for three days in the refrigerator or can be frozen.)


Makes ten ½ cup servings

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