George Lang

Peach in Champagne Soup

Hideg Őszibarackleves, Pezsgővel

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 8 very ripe peaches
  • 2 tablespoons plus 1 cup sugar
  • ½

Method

  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