Recipe ingredients
- 5 large ripe peaches
- 3 large fresh sprigs rosemary
- Juice of 1 lemon
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 pint strawberries, hulled
Recipe method
- Peel four peaches, cut into chunks and place in stockpot.
- Tie rosemary in cheesecloth.
- Add to peaches with lemon juice, sugar, cinnamon and 3 cups water. Bring to boil.
- Reduce heat to medium low.
- Simmer until peaches are tender, about 20 minutes. Discard rosemary.
- Puree strawberries in food processor until liquid.
- Pass through a fine strainer twice. Discard pulp and seeds. Set aside.
- Strain peaches, reserve liquid and puree pulp until smooth.
- Add half the liquid to peach puree. Process.
- Transfer peach puree to a large bowl.
- Stir in remaining liquid and place in an ice water bath, stirring occasionally, until cold, about 20 minutes.
- Remove from ice water. Whisk in strawberry puree.
- Peel remaining peach and slice for garnish.
Other soup recipes:
Strawberry peach soup recipe
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