Recipe of the Week!August 5, 2010
This week’s ROTW was inspired by a dish I had for brunch on Father’s Day in 2006 at Highland’s Garden Café in the northwestern section of Denver, CO. I can’t remember what else I had that meal, but the starter was billed as “champagne-peach soup,” and it was utterly divine. The sweetness of the peaches was tempered by the sour cream and just a hint of champagne. It was refreshing and delicious, and I immediately tried to create my own version, and I have been very satisfied with the results (I could not get the recipe from the restaurant). This soup is perfect for warm summer days (or nights) – serve it with breakfast, brunch, lunch or dinner, or even as a dessert! The sliced strawberries are a must, which is how the dish was served at Highland’s. They soak up the soupy goodness and melt in your mouth. If you’re not big on champagne, add a little to start, taste, and then add more. It’s a no-brainer that this is this week’s Recipe of the Week! Enjoy.
The Mouse House Kitchen’s Peach-Champagne Soup
(makes about 4 cups)
5 ripe peaches, peeled
¾ cup orange juice
3 tbsp. sugar
¼ tsp. cinnamon
¼ cup sour cream
½ cup champagne (or to taste)
Place peeled peaches in a blender with the orange juice. Pulse until blended. Add sugar and cinnamon and pulse again until blended. Add sour cream, pulse again. Add champagne and pulse until blended. Refrigerate until ready to serve, at least 30 minutes but not more than 1 hour. Slice strawberries in half. Pour soup into 4 cups or small bowls; top each with 4 strawberry halves. Eat!