Ginger Peach Soup
1 1/2 pounds peaches (see Note)
2 tablespoons plus 1 teaspoon fresh lemon juice, divided =A0=A0=A0=A0 1 1/2 cups
buttermilk
2/3 cup apple juice
1/2 teaspoon grated ginger
1 teaspoon honey
Scant 1 teaspoon kosher salt
4 aromatic geranium leaves
4 unsprayed rose petals or 12 to 16 slices peeled, pitted peaches, for serving
Peel and pit the peaches, rubbing them with 2 tablespoons lemon juice as needed to prevent
discoloration.
In a food processor, puree the peaches.
Scrape the peach puree into a medium bowl. Stir in
buttermilk, apple juice, ginger, honey and salt.
Refrigerate until cold.
Pour into bowls and top each serving with a geranium leaf, rose petal or peach slices.
Note: If peaches are ripe, the skin can be peeled off using a sharp paring knife. If they
are less ripe, cut a small cross in the bottom of each peach, blanch them in boiling water
for 20 seconds, remove with a slotted spoon and plunge into a bowl of ice water. The skins
will slip right off.
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