Friday, May 29, 2009

Peach Soup with Lemongrass Sorbet


I love the refreshing taste of dessert soups in the spring and summer. The juicy freshness of peaches are especially well-suited for this sort of treatment. How many times have we stood over the kitchen sink as we bite into a super ripe peach? Here’s a way to enjoy the whole thing in a bowl. Add a scoop of aromatic Lemongrass Sorbet for an added note of citrus and you're set.

This would make a great ending to a grilled dinner or an elegant component of a champagne brunch. With very little effort, you can put this together and savor peaches in all their chilled luscious ripeness. Add a scoop of light lemongrass sorbet and you have an unusual and refreshing dessert - light, cool and crisp.


Bench notes:
- The peaches need to be quite fragrant and ripe for optimum flavor.
- If the skins do not peel off easily, blanch them in simmering water for just a few seconds and then place them in ice water. Pat them dry. The peel should slide off easily.
- The amount of simple syrup and lemon juice you use for the Peach Soup will depend on the sweetness of your peaches. Keep tasting until you have the right balance.
- The blueberries are a terrific addition, so do include them as a garnish.
- For the Lemongrass Sorbet, I’ve added the vodka for a smoother texture and to keep it from becoming too icy. It does not affect the flavor.
- You can make the sorbet a couple of days ahead.
- Sorbet sometimes needs to churn a bit longer than a custard base ice cream in order to develop the right texture.



Peach Soup with Lemongrass Sorbet

Serves 4

Peach Soup

5 large ripe peaches
1 1/4 C fresh orange juice
1/2 C - 3/4 C simple syrup, to taste
1 T – 1 1/2 T fresh lemon juice, to taste
1 pint of blueberries

Lemongrass Sorbet

2 C water
1/2 C sugar
2 large stalks lemongrass
8 oz plain yogurt
2 t lemon juice
1 T vodka

For the sorbet, slice the lemongrass into 1/4” pieces. Bring the water and sugar to a boil and add lemongrass. Take off the heat, cover and let steep for about an hour. Strain into a clean bowl. Whisk in the yogurt and lemon juice. Chill overnight.

Add the vodka and churn in your ice cream maker until the mixture is uniformly smooth. Place in a clean airtight container and put in the freezer to firm up.

To make simple syrup for the Peach Soup, combine 3/4 cup of water and 3/4 cup of sugar and boil until completely dissolved. Cool.

Peel four of the peaches and chop them into medium pieces (reserve one peach for garnish). Place the chopped peaches in a food processor with the orange juice and puree. Add some of the simple syrup and blend. Taste and keep adding simple syrup until you have the desired sweetness. Do the same with the lemon juice until the mixture tastes bright and balanced. Put in an airtight container and chill.

When ready to serve, dice the remaining peach into small bite-size pieces and set in a bowl with a spritz of lemon juice to avoid browning. Place a scoop of Lemongrass Sorbet in each of 4 flat soup bowls. Pour the soup into the bowl and garnish with diced peaches and blueberries. Serve immediately.

5 comments:

Sasha said...

I've never understood cold soups, go figure, but this peachy goodness looks delicious! I <3 your blog.

-http://fortheluvoffood.blogspot.com/

Diana H said...

Your recipes make me wish that these fruits were ripe and ready right now. Great ideas, I'll be ready when they are.

Bunny said...

What a wonderful idea, I can taste the peach and lemon sorbet now!

Aran said...

totally refreshing and i agree, this would be a great ending to a grilled diner. hmmm.... stone fruit makes me so happy!

Meghan (Making Love In The Kitchen) said...

I've never had dessert soup before. This could almost pass for breakfast. I am going to have to borrow an ice cream maker for this one!