Video recipe of the week: Bourbon-Spiked Cold Peach Soup
Bourbon-Spiked Cold Peach Soup
3 cups sliced peeled peaches
11/2 cups water
11/2 cups dry white wine
1 thin slice fresh ginger
11/2 tablespoons cornstarch
11/2 tablespoons cold water
1/2 cup granulated sugar
3 tablespoons bourbon
1 to 3 tablespoons grated lemon rind, no white attached
1/4 to 1/2 cup sour cream
Heat together the peaches, water, wine and ginger in a saucepan over medium heat. When the liquid begins to simmer, turn the heat to low, cover and simmer 15 minutes.
Whisk together the cornstarch and cold water and add to the peach mixture. Stir in the sugar and bourbon. Increase the heat and bring the soup to a boil. Reduce heat and cook until thickened, stirring frequently.
Remove from heat. Add lemon rind and sour cream and puree the soup until smooth using an immersion blender, or puree in batches using a food processor or sturdy blender. Allow to cool, then refrigerate at least 4 hours before serving. This soup keeps a day or two, covered and refrigerated.
Nathalie Dupree is the author of 11 cookbooks, most recently “Southern Biscuits.” She lives in Charleston and may be reached through Nathaliedupree.com.