White Peach Riesling Soup with Honey Creme Fraiche & Peach Chips

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (3/4 cup soup, 3 Tbsp garnish, 2 Tbsp Creme Fraiche) contains 490 calories, 62 g carbohydrate, (3 g fiber), 2 g protein, 20 g fat, (13 g saturated fat), 60 mg cholesterol, and 85 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 490
  • Servings: 4
  • Active Time: 1 hour, 10 minutes
  • Total Time to Make: 18 hours

Ingredients

Garnishes
Soup
Topping

You'll Need

Mandoline slicer, 2 Silpat baking sheets, small open-ended cylindrical mold

Directions

Day before:

  1. Make peach chip garnish: Preheat oven to 275 degrees. Blend 1/2 cup sugar and water in a small saucepan. Simmer 5-7 min, until sugar is dissolved. Remove from heat; add lemon juice. Stir to blend. Dip peach slices, one at a time, into syrup to coat using tongs. Transfer coated peaches to silpat-lined baking sheet in a single layer. Cover peach slices with another silpat sheet; stack another baking sheet on top. Bake about 50 min, until partially dried. Remove top baking sheet and silpat. Bake about 20 min; turn chips over. Return to oven with heat off, for 15 min. Chips should be dry and crisp, but still slightly flexible. Store in airtight container in fridge, interleaved with parchment paper.
     
  2. Make diced peach garnish: Combine diced white peach,  1/4 tsp sugar, and pinch of salt in a small container; chill overnight.

Day of serving:

  1. Make soup: Add wine, peaches, bay leaf, cinnamon, and sugar to large saucepan on MED heat. Bring to a gentle simmer; simmer 20 min. Add orange slice; let steep 5 min. Remove orange slice, cinnamon, and bay leaf. Remove from heat; stir in cream.
     
  2. Transfer to blender, solids first, with half the liquid. Puree on LOW. Add remaining liquid and season with salt. Blend briefly to combine. Transfer to container. Chill, at least 3 hours, covered, in fridge or until ready to serve.
     
  3. Make topping: Whip together creme fraiche, 1/8 tsp salt and honey until stiff. Chill, covered until serving time.
     
  4. To serve: Pack diced peach garnish mixture into small, open-ended cylindrical mold. Place mold at center of serving bowl. Unmold so a "tower" of peach bits stands in bowl. Ladle chilled soup around peach "tower." Repeat for remaining portions.
     
  5. With hot spoon, scoop up single spoonful of creme fraiche mixture, creating quenelle. (Dip spoon into bowl of hot water between scoops.) Gently top peach tower with elegant quinelle. Artfully scatter 4-6 basil leaves over soup's surface. Anchor 1 peach chip in each quenelle.
     
  6. Serve cold.
Chef Tips
  • Why basil? Basil, a member of the mint family, adds contrasting flavor but is not so cliched as mint leaves.
     
  • What's a quenelle? A small, ovoid (egg-shaped) mound of food, created with 2 teaspoons and some patience.
     
  • Use a small biscuit cutter (about 1 1/4-inch diameter) for the open-ended cylindrical mold.
     
  • Don't have silpat sheets? Nonstick-spray prepped parchment paper can be substituted for silpat.
     
  • Make peach chips 2-3 days ahead. Store in between squares of parchment paper in closed container in fridge.
     
  • We use Salmon Run Riesling by Dr. Frank Winery.

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