Cold Peach Soup

Recipe from Oxmoor House

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  • 1 1/2 cups water
  • 3/4 cup sugar
  • 1 (3-inch) stick cinnamon, broken into pieces
  • 4 whole cloves
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1 1/2 cups Chablis or other dry white wine
  • 3 pounds fresh peaches, peeled, sliced, and divided
  • 1 cup whipping cream, whipped
  • 1 cup fresh blueberries


  1. Combine 1 1/2 cups water, sugar, cinnamon, and cloves in a small saucepan; place over medium heat, and bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally.
  2. Dissolve cornstarch in 1/4 cup cold water, stirring well. Add to syrup in saucepan, stirring with a wire whisk; return mixture to a boil. Remove from heat, and stir in wine. Cool to room temperature. Remove cinnamon and cloves; discard. Set aside 1 cup syrup.
  3. Combine 2 cups peach slices and remaining syrup in a large mixing bowl; set aside.
  4. Place remaining peach slices and reserved 1 cup syrup in container of an electric blender; process until smooth. Combine with peach slices and syrup. Cover and chill thoroughly.
  5. Ladle into chilled serving bowls. Garnish each serving with a dollop of whipped cream; sprinkle with blueberries. Serve immediately.
  6. Note: Frozen peaches and blueberries may be substituted for fresh, if desired.
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