Incredible! Chilled Cream of Stone Fruit Soup was inspired by a dessert soup recently created by Julie Elkind, pastry chef at BLT Steak in New York. Our own adaptation, though a little sweet is actually savory.
- 3 large peaches, whole, skinned
- 3 large apricots, whole
- 3 large nectarines, whole, skinned
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger, ground
- juice of 1/4 lemon
- 1 Tablespoon sugar
- 1/2 teaspoon vanilla bean paste from Nielsen-Massey
- 1/2 Cup heavy cream
- water, boiling
- water and ice
- Boil water, but in a separate large bowl, add ice and cold water. Using a strainer, one by one, drop the fruit into the boiling water, rotating it and remove after about 15 seconds. Plunge into ice water and leave there to cool.
- Using a paring knife, gently remove the skin from the peaches and nectarines, but leave the apricots intact. Cut the fruit into chunks, removing stems and pits. Put the pieces into a blender.
- Add a squeeze of lemon juice, just to preserve the color of the fruit.
- Add spices, vanilla and sugar.
- Blend thoroughly until pureed. Add cream and blend again.
- Chill in the refrigerator until ready to serve.
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