Champagne Peach and Mint Soup (Robert Irvine) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Ingredients:
1 bottle dry champagne |
6 large fresh peaches, peeled and sliced |
1/8 teaspoon salt |
4 large sprigs fresh mint, left intact but well washed and dried in a salad spinner or with paper toweling |
white pepper |
2 tablespoons creme fraiche |
12 small sprigs fresh mint, for garnish |
Directions:
1. Combine Champagne, peaches, salt, large sprigs of mint, and white pepper in a large saucepan or deep pot. Cook for 20 minutes over medium heat to infuse flavors. Remove from heat and remove large mint sprigs. Adjust salt and white pepper, if needed. Blend with an immersion blender and chill. Serve in demitasse cups garnished with 1/2 teaspoon creme fraiche and small mint sprigs.
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