Hot Peach Soup with Créme Fraîche

Name: Hot Peach Soup with Créme Fraîche
Cuisine: United States
Ingredients: 12 ripe peaches, peeled, halved, and pitted; 2 teaspoons vanilla extract or ½ cup dark rum; 1 cup confectioners’ sugar; 2 cups white wine, preferably slightly sweet such as riesling or chenin blanc; 2 teaspoons vanilla extract or ½ cup dark rum; 2 cups white wine, preferably slightly sweet such as riesling or chenin blanc; 2 cups white wine, preferably slightly sweet such as riesling or chenin blanc; 1 egg plus 1 egg yolk; 1 egg plus 1 egg yolk; 6 puff pastry circles, homemade or frozen, well chilled, 2 inches greater in diameter than the soup crocks; 1 teaspoon salt; crème fraîche, whipped cream, or vanilla ice cream; crème fraîche, whipped cream, or vanilla ice cream; crème fraîche, whipped cream, or vanilla ice cream

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

I concocted this soup one summer while staying with relatives in California, where I had access to plenty of juicy, ripe peaches. It has since become one of my staple summer desserts.

Ingredients

12 ripe peaches, peeled, halved, and pitted
1 cup confectioners’ sugar
2 teaspoons

Americas
United States
California
Dessert
Soup
Vegetarian
Summer

Method

Cut the peach halves into ¼-inch-thick slices and toss them in a mixing bowl with the sugar and the vanilla. Let sit for at least 15 minutes and up to 4 hours.

Arrange the peaches in 12-ounce individual soup crocks or ramekins. Pour the wine over the peaches.

Prepare an egg wash b