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.
Chilled Cream of Stone Fruit Soup
Author: Epicurus.com Kitchens
Recipe type: Soup
- 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.
Garnish with mint leaves, whipped cream (unsweetened), berries (fresh) or other items of your choice. If you have an extra peach handy, wash it thoroughly, then dice it into a brunoise, adding a tablespoonful of that to the soup as a garnish.