Tuesday, September 15, 2015

Chilled Spiced Peach Soup

I had such a hard time naming this soup. Peach needs to be in the title, of course, but Chilled? Spiced? Boozey? Sweet? Dessert? Appetizer?  I narrowed it down, but it really should include all of the previous descriptions. Bottom line, just call the soup delicious.

My friend Elizabeth's peach tree was loaded this year. She gave me a huge bag last week, and I have been making peach dishes daily...as well as eating fresh peaches whenever I can. I am a fan of chilled fruit soup and thought a blend of peaches, spices, and bourbon would be a good combo. I loved the finished result and everyone who tasted gave the soup high marks. We agreed that the recipe would be perfect as an appetizer OR dessert. Without the bourbon, delicious for breakfast (booze in for brunch...yes?) Welcome to fall, everyone!

So, yes, fall is almost here. This means the weekly summer posts with Food Network have ended for the year but, never fear, Fall Fest has arrived. Each week a number of bloggers receive an assignment from Food Network. We all create a recipe using the same item or theme and then we share all the recipes with you. The 2015 lineup is as follows:

FN Dish Fall Fest 2015 Themes

17: Soup
24: Apples

1: Sweet potatoes
8: Pumpkin 
15: Cauliflower
22: Squash 
29: Halloween 

5: Brussels sprouts
12: Carrots
19: Favorite Thanksgiving side dish

3: Holiday appetizer 
10: Holiday cookies
17: Favorite holiday side dish

Chilled Spiced Peach Soup
(serves 4-6)

6 large peaches (3 peeled, all pitted and chopped)
1 cup coconut milk (from the dairy case, not canned)
2 cups water
2 tbsp honey (additional if needed)
1 tsp allspice
1/4 tsp sea salt
1/4 cup bourbon, whiskey or scotch
2 tsp fresh mint leaves (chopped) plus whole leaves for garnish

Place peaches, coconut milk, water, 2 tbsp honey, allspice and sea salt in a medium sized saucepan. Heat to high-simmer (do not let boil), reduce heat to low and simmer for 15 minutes or until peaches are very soft. Remove from heat and allow to cool slightly.

Carefully add peach mixture to a blender. Add the bourbon and chopped mint leaves. Blend until the soup is very smooth. Pour into a large bowl and refrigerate until very cold.

When ready to serve, remove from refrigerator, taste and adjust seasonings (honey, salt, allspice and/or bourbon if desired.) Serve in small bowls garnished with fresh mint leaves.

It is Soup week at Food Network's Fall Fest roundup. Do you have a favorite soup recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

Napa Farmhouse 1885: Chilled Spiced Peach Soup
Red or Green? Spiced Vegetable Soup with Lentils & Garbanzo Beans
Feed Me Phoebe: Portuguese Kale Soup with Sausage and Cherry Tomatoes
The Mom 100: Avgolemono Soup
The Lemon Bowl: Red Lentil Turkish Soup
The Heritage Cook: Soul-Warming Tomato Soup with Peppers and Onions (Gluten-Free)
Healthy Eats: 6 Healthy Soups for the First Tailgate of the Season
Domesticate Me: Five Spice Sweet Potato Soup
Taste with the Eyes: Chicken Soup with Exotic Saffron Matzoh Balls
FN Dish: It's Almost Spoon Season: Top Classic Soups to Simmer Now


I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

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