5 large ripe peaches
3 large fresh sprigs rosemary
Juice of 1 lemon
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/2 pint strawberries, hulled
Peel four peaches, cut into chunks and place in stockpot. Tie rosemary in cheesecloth; add to peaches with lemon juice, sugar, cinnamon and 3 cups water; bring to boil. Reduce heat to medium low; simmer until peaches are tender, about 20 minutes.
Discard rosemary. Purée strawberries in food processor until liquid. Pass through a fine strainer twice; discard pulp and seeds. Set aside.
Strain peaches, reserve liquid and purée pulp until smooth. Add half the liquid to peach purée; process. Transfer peach purée to a large bowl. Stir in remaining liquid and place in an ice water bath, stirring occasionally, until cold, about 20 minutes.
Remove from ice water; whisk in strawberry purée. Peel remaining peach and slice for garnish.
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