Peach in Champagne Soup

Hideg Őszibarackleves, Pezsgővel


  • 8 very ripe peaches
  • 2 tablespoons plus 1 cup sugar
  • ½ bottle champagne
  • ½ cup white Riesling wine


  1. Peel the peaches; halve 3 peaches and sprinkle with 2 tablespoons sugar; set aside. Dice the rest of the peaches.
  2. Crack peach pits, take out inner seeds, and peel. Crush the seeds in a mortar.
  3. Add the diced peaches to the seeds and mash together or purée in a blender. Add 1 cup sugar, mix, and force through a sieve.
  4. Add champagne and Riesling and gently stir, taking care not to release too many of the bubbles.
  5. Place ½ peach in each soup cup (use crystal cups), and fill with puréed peaches and wine.