This simple chilled Peach Lemongrass Soup with Creme Fraiche recipe is an unexpected delight! Sweetened only by the ripe peaches, the flavors of lemongrass and ginger blend beautifully for a taste of high summer.
We are currently swimming in peaches and they are gorgeous. Firm fruit that yields to the slightest squeeze. Perfectly ripe. The kind of ripe that when you bite into one abundant juice dribbles down your face. The juice is so sweet you don't want to miss a drop of it.
At this time of year so many fruits become ripe at once. My fridge is well-stocked and even if I were to forgo all other forms of food to become a temporary Fruitarian, I'd have too much. There is of course canning or freezing to save them for later, who can wait for that?
I've been making Buttermilk Peach Buckle, Quick Fresh Peach Chutney, Grilled Peach Mascarpone Ice Cream, Grilled Peach and Corn Salsa, Peach Yogurt Granola Breakfast Popsicles (I'd eat every single day given the choice) and Peach Buttermilk Glazed Donuts (gluten-free).
You'd imagine this might satisfy my peach desires but I really wanted to mix it up and make something a bit more out of the box. I had begun to flirt with the idea of a soup, slightly chilled, not overly sweet and spiced differently than one would expect. Is that weird? Once you’ve tasted Peach Lemongrass Soup with Creme Fraiche you’ll never imagine it ever sounds odd.
I don't think it's weird. After all Gazpacho is a cold tomato soup and some might find that weird. I loved the idea of the indescribably sweet flavor of ripe peaches complimented by a slightly tangy flavor of lemongrass and a bit of crème fraiche. It is unbelievably dreamy, this soup. A perfect summer sipper with a sophisticated flavor palate the is completely refreshing as well. I could drink a gallon of it!
At the time these fantastically creative ideas came in I was well down the road with my soup. Simple, quick, embracing the indescribable flavor of the ripe peaches, with a slightly tangy compliment of lemongrass and ginger, with a bit of crème fraiche. I could easily drink a gallon of it!
Recipe
Peach Lemongrass Soup with Creme Fraiche
Ingredients
- 1 ½ tablespoon unsalted Butter
- 1 ½ teaspoons Lemongrass Powder
- 1 teaspoon Ginger Powder
- 4 large Peaches , ripe yet firm, peeled, pitted, roughly chopped (they will be pureed later)
- 1 cup Heavy Whipping Cream
- ¼ teaspoon Kosher Salt
- Garnish: Crème Fraiche or Sour Cream
Instructions
- In a large saucepan over medium heat, melt the butter.
- Add the lemongrass powder and ground ginger. Sauté to combine and until aromatic (2-3 minutes).
- Add the peaches and continue to sauté over medium heat to fully combine the spices with the peaches and allow the peaches to soften slightly (about 5 minutes). Peaches can be mashed as they cook with a cooking spoon.
- Remove from heat. Pour mixture into a blender and puree. Return to the saucepan.
- Over very low heat, add the heavy whipping cream and the kosher salt. Stir to fully combine. Allow to simmer for 15 minutes, stirring often.
- Allow to cool to room temperature. Serve at room temperature or slightly chilled. Add a small spoonful (teaspoon sized) of crème fraiche to the top of the soup before serving.
Nutrition
This delicious recipe was originally published in August 2013 and has been updated in 2016.
gingermommyrants says
This sounds like a refreshing soup. I will have to get the ingredients I need to make this on the weekend.
Veronica Solomon says
Oh this is a must try for me! It looks so good
Adrianne Spoerlein says
Hello Toni:
Just wondering if you have any idea how to sub real lemongrass for the powder. I have a plant that is quite healthy and would love to go fresh on the lemongrass along with the peaches from my tree (canned earlier this year.)
Toni Dash says
Hi Adrianne. Here would be my idea for trying fresh lemongrass. As the first step for the recipe I’d take a 1-2 inch piece of fresh lemongrass and slice it into thin slices. Add it to the whipping cream in a medium saucepan over medium-low heat, bring that almost to a simmer, remove it from the heat and allow it to steep for an hour. Strain out the lemongrass (the cream should taste like lemongrass at this point). Make the recipe as described (omitting adding the lemongrass powder from Step 2).
This would be a method of imparting flavor to cream when making ice cream and I think it would work for this. Will you report back and let me know how it goes? I bet it will be delicious. And it’s so satisfying to use what you have in your own garden, isn’t it?
cheri says
Hi Toni, I have been following you on Instagram and I love your recipes, we are in a peach nirvana right now, love this recipe.
Toni Dash says
Cheri! I’m so glad! This recipe will be on their tonight. I agree about peach nirvana. It’s such a great time of year!
Melisasource says
This looks very tasty. I will have to try this for sure.
Liz Mays says
Oh I think I’d really like this! I’ve never had this kind of soup before. Those flavors sound amazing though.
Marcie W. says
A fruitarian? Hmm, that is one diet I could live with, especially if it involved eating deliciousness like this. I am curious to try this unique flavor combination.
Toni Dash says
Me too. Especially when it’s hot in the summer!
Tara says
What an interesting combination. It sounds delicious. I will have to try this for myself.
Kelly Hutchinson says
Oh wow. That looks amazing. I have never actually tried creme fraiche. I cannot wait to make this.
Kathy says
That sounds really good. Peaches are so good this time of year. My girls love them a lot. I’ve never had soup like this before, so I’m interested to see how it tastes.