Chilled Peaches & Cream Soup with Saffron

Chilled Peach Soup with Saffron

Chilled Peaches & Cream Soup with Saffron
Goat Cheese Flower Croutons

Peaches are available year-round, yet we all know that the season for the most luscious fruit is in the summer. But did you know that the deep red blushing color of the skin occurs only on the side facing the sun?

Juicy, aromatic, sweet peaches make a delightful chilled soup. However this peach soup is even more intriguing with notes of exotic saffron, tart apple, and captivating vanilla. The addition of cayenne pepper adds another layer of complexity. And the texture is just what you would expect from peaches & cream – it’s velvety smooth and lush thanks to the efficiency of a high-performance blender (like Vitamix).

Chilled Peaches & Cream Soup Recipe

Chilled Peach Soup with Saffron

Ingredients:

a generous pinch of saffron threads
2 large ripe peaches, pitted, skin on, rough chopped
1 medium granny smith apple, peeled and cored, rough chopped
2 t. good-tasting olive oil
1/2 t. kosher grain sea salt
1/2 t. high-quality vanilla extract
juice from 1/2 lemon
1/3 c. sour cream
heavy cream to swirl
cayenne pepper

Method:

First steep a good pinch of saffron in 2 T. hot water. Let steep until it becomes room temperature, stir occasionally.

Place peaches, apple, saffron with soaking water, olive oil, salt, and vanilla in a high-performance blender and blend until smooth.

When the soup is completely blended, add lemon juice and sour cream. Blend for an additional 10 seconds. Taste for seasoning and balance. Chill until ready to serve. Soup should be served chilled, but not too cold as to dull the complex flavors.

Ladle soup into chilled soup bowls. Swirl heavy cream around the perimeter.

Serve the cayenne pepper in a little shaker on the side, so guests can season to their taste.

Notes:

This soup can be made in a traditional blender, the result may not be as smooth and homogenous.

Small serving portions are recommended.

Chilled Peach Soup with Saffron

Goat Cheese Flower Croutons

french baguette
olive oil
goat cheese
sea salt
edible flower petals (or fresh herbs)

Slice baguette on the bias. Lightly brush both sides of bread with olive oil. Toast in a toaster oven until golden brown. Immediately spread goat cheese on warm toasts. Sprinkle with a bit of salt. Lightly drizzle olive oil over goat cheese. Sprinkle goat cheese toasts with small flower petals.

If fresh edible flowers are not readily available, you can serve the soup with a goat cheese crouton topped with fresh finely-chopped herbs (like mint, parsley, cilantro, or chives).