Chilled Peach and Ginger Soup

I got some delicious peaches from my favorite farm on a recent outing to the mountains. I thought about making some peach jam or peach butter, but I wanted to do something different.  It’s been so hot recently that I really didn’t feel like standing over a hot stove. 

 

Then I remembered this Chilled Peach and Ginger Soup recipe I found in a quaint little book my mom was reading for her book club. She thought I would be interested in the book because of the scones recipe in the back; however, the recipe that grabbed my attention was this Peach Soup.

 

 

The book is from the Tea Shop Mystery series by Laura Childs. I haven’t read the book yet myself, but from the description my mom gave me, I really like the plot and the setting. The main character owns a tea shop in Charleston and is an amateur sleuth.  The book is full of tea lore and you can find recipes in the back for all of the dishes that are served in the tea shop. I thought that was so cool!

I’ve been wanting to try some chilled soups this summer. This peach soup sounded so refreshing, I decided to jot the recipe down.  Now, I’d like to share it with you. 

 

Chilled Peach and Ginger Soup

Adapted from the recipe found in Tea Shop Mystery series by Laura Childs

Yield: About 6 servings

Ingredients:

• 3 1/2 pounds fresh peaches, peeled, pitted, and chopped
• 1 teaspoon ground ginger
• 1 1/2 cups heavy cream (I used half and half)

 

Directions:

1. Puree the peaches and ginger in a food processor until smooth.  I used an immersion blender (instead of my food processor) to reduce the cleanup. 

   

   

    

   
   
2. Slowly add the heavy cream (or half and half). 

   

    

   
   
3. Chill and serve cold.  As you can see, the half and half changed the color from orange to a very light peachy color.

   

    
   

   I liked this soup and so did my taste tester; however, it was a wee bit tart so I made a couple of adjustments.  I added a couple of teaspoons of agave nectar to give it a little sweetness.  I also added a little bit of cinnamon to the individual bowls to give it a little more depth. The soup doesn’t really need it. We tried it both ways…but I must say, I did like it with the cinnamon. 

   

   
   This soup is very refreshing.  Perfect for a hot summer afternoon or evening.  I’ve enjoyed it for lunch and dinner a couple of times. Next time I make this soup, I’ll use Loring Peaches. They come a little later in the season so they are sweeter. I also think the amount of cream (or half and half) could be reduced a bit. This is definitely a recipe you could play around with to suit your tastes.

Peach Cobbler with Bread Cubes

This past weekend, we went tubing down the river in Helen, GA.  We stopped by Jaemor Farms on the way back and got some delicious Loring Peaches.  These peaches are good for canning, eating, pie, you name it.

My boyfriend and youngest son requested Peach Cobbler so that's the first treat I made. I still have a bunch of peaches to enjoy and use to make other delicious treats.

"Too Easy" Peach Cobbler
Recipe found here http://www.kingarthurflour.com/recipes/just-too-easy-peach-cobbler-recipe

This recipe for peach cobbler is made with bread cubes. It just so happened (actually I planned it that way) that I had some Noon Rogani bread left over that I thought would be fabulous in the peach cobbler. Turns out, I was right.

This peach cobbler is so easy and it tastes great especially with the Noon Rogani bread cubes.  I'm sure it would also taste good with the white bread cubes called for in the recipe, but the Noon Rogani bread has cinnamon sugar rolled up in it and it provided a delicious and crunchy flavor boost.  I loved the crunchy cinnamon bread topping with this peach cobbler!

You can make this cobbler with 6 to 7 medium-sized peaches (2 pounds), peeled and sliced, or 2 large (1 pound, 15 ounce) cans sliced peaches, drained, or two 1-pound bags of frozen peaches, thawed.  I used fresh peaches.

Directions:

Grease an 8" square or 9" round pan. Combine the peaches with the Pie Filling Enhancer, if you're using it.  I didn't use the pie filling enhancer.  I added a little bit of corn starch to the topping mixture. 

Layer the sliced peaches into the pan,

and top the peaches with the bread cubes.

In a small mixing bowl, whisk together the sugars, salt, flour, corn starch, egg, and melted butter.

Pour this batter over the bread cubes. Sprinkle with the nutmeg or cinnamon, if you're using it.  I sprinkled a little more cinnamon.

Bake the cobbler in a preheated 350°F oven for 45 minutes, until it's golden brown.

Serve it hot or warm, with vanilla ice cream or whipped cream, if desired. Yield: 8 servings if you're lucky.

I served it warm with whipped cream since I didn't have any ice cream.  I didn't get a photo of this part because we were too busy enjoying it.




Thanks for visiting The Bread Experience Bread-Baking Blog. I hope you enjoyed your visit and will join me again next time. 

Happy Baking!
Cathy

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