Savor white peaches in a cool spring soup

Stone fruit season has begun, and I want to make the most of everything.

A cache of ripe white peaches set me hunting for something sweet and cool that didn't require baking.

My answer is a cold fruit soup, which could be a brunch starter or a dessert for a warm May dinner outdoors. Yes, it's definitely the season. This even could be a party appetizer served in chilled shot glasses.

I decided to not peel the peaches, since the skin is smooth and mostly pink.  The chunks of peach cut off the (cling) pit went straight into the boiling wine-and-sugar base, turning the whole concoction a delicious pale pink. The skins and fruit cook quickly; use an immersion blender or standard blender to puree the mixture once it has cooled a bit.

I decided to up the ante and serve the cold soup swirled with some pureed strawberries. That's optional, but it's really, really good.

Note: The photo of the peaches in the pot shows a cinnamon stick. Do not use a cinnamon stick instead of the ground cinnamon: I tried to be fancy, did so, and then the stick broke into smaller pieces when the mixture started boiling. Picking out the pieces of cinnamon stick before blending was not fun.

Chilled white peach soup with strawberry swirl

Serves 4 as appetizer or dessert, or 8 as a party appetizer

Ingredients:

5 white peaches, washed but not peeled

1/2 cup white wine (flat bubbly works, too) or white grape juice

1/2 to 3/4 cup granulated sugar (lesser amount for very ripe peaches)

Zest from 1 lemon

Juice from 1 lemon

1/2 vanilla bean, split, or 1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

Mint leaves and small strawberries, optional, for garnish

Extra lemon for juice as needed

Strawberry swirl ingredients:

1 cup hulled and chopped strawberries

Juice from 1/2 lemon

1/2 to 1 tablespoon honey or agave syrup

Instructions:

Cut chunks of peach from around the pit of each of the peaches. The pieces should be one-fourth the size of the peach or smaller.

Put the wine, sugar, lemon zest, lemon juice, vanilla bean or vanilla extract and the cinnamon in a large non-reactive saucepan. Bring to a boil. 

Add the peach chunks to the pot, and return to a boil. Cover the pot, reduce heat and cook 3 to 5 minutes, until the mixture is just starting to get foamy and the skins are very soft.

Remove the pot from the heat and allow the mixture to cool before blending.  

To puree it, pour the mixture into the jar of a standard blender and blend until smooth, then scrape it into a bowl or container for the refrigerator. Alternatively, pour it from the pot into a bowl that it will chill in, and use an immersion blender to puree until smooth.

Cover the bowl and chill for at least 3 hours for flavors to blend. The soup will thicken somewhat while chilling.

To make the strawberry swirl, puree the strawberries with the lemon juice and honey until the mixture is an even texture. Pour into a small pitcher or small serving bowl. Chill until ready to serve.

Before serving the soup, taste it. If it needs thinning or seems too sweet, add more fresh lemon juice 1/2 tablespoon at a time until desired taste/consistency is achieved.

The soup is best served very cold. Chill any bowls, cups or shot glasses that the soup will be served in.

Pour or ladle the peach soup into the bowls, then pour or spoon a swirl of the strawberry puree on top, if using. Garnish with mint leaves or small strawberries.