Blame it on my upbringing – but I love farmers. I would love to live in a world where farmers make more than any other profession – they do after all keep us fed. Since that’s not happening anytime soon, we can at least take the time to search out and support local farmer’s market, or orchards and farms that sell their goods. (I’m climbing down off my soapbox now.)
But seriously folks, being able to make the following recipe from The Wine Lover’s Cookbook with super fresh ingredients made all the difference. These gorgeous fresh peaches came from the fabulous Orr’s Farm Market in West Virginia. Go find fresh fruit and make this immediately!
This soup is amazing and perfect for a light, sweet and delicious starter. The curry, Riesling and peaches combine to form an amazing flavor profile as well as a creamy and delicate consistency. If the idea of soup for desert isn’t too weird, it would also make a great palate cleanser and provide the perfect amount of sweetness for an after dinner treat.
The recipe is ridiculously easy – if only peeling peaches wasn’t such a bear!
6 large, ripe peaches
1 tbl honey
1 c plain yogurt
1/3 c peach nectar
1/4 c Riesling
1 tbl minced crystallized ginger
1 tbl chopped fresh mint
1 tbl chopped fresh chives
1/2 t minced orange zest
1 t curry powder
Garnish: mint springs, sour cream, fresh raspberries
Place peaches in boiling water for 2 minutes. Remove and place in an ice-water bath. Gently pull off skin. Halve and pit peaches.
In a food processor or blender, puree peaches, honey, yogurt, nectar, wine, ginger, mint, chives, orange zest and curry.
Refrigerate, covered, for at least 2 hours. Adjust sweetness level, adding a little more yogurt to make sure that the soup is not so sweet that it overpowers the wine. Ladle soup into bowls. Garnish with mint, small dollop of sour cream, and raspberries.