This unexpected peach soup is heightened by the addition of citrusy-tangy lemongrass and ginger. The flavor of the ripened peaches takes center stage and is complimented by a light addition of cream. It's light, flavorful, using only the natural sweetness of the peaches. Since all peaches are not equally sweet, I recommend tasting the peaches used and if needed add a bit of sugar, agave or honey to the saute phase to ensure the soup meets your sweetness preferences.
4large Peaches, ripe yet firm, peeled, pitted, roughly chopped (they will be pureed later)
1cupHeavy Whipping Cream
Garnish: Crème Fraiche or Sour Cream
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.