Calories
123 kcal
Protein
4 g
Fat
6 g
Carbohydrates
23 g
Rinse the peaches. Place them in a deep bowl and pour boiling water from a kettle or pot. Allow them to stand in the water for about 2 minutes. Make a small X-shaped incision and carefully remove the peel from the peach. This is to make sure that the hairs on the peel don't spread all over the soup. If you are using nectarines, in that case you don't need to pour boiling water over them. Cut the peaches in half or into slices. Remove the pips.
Take a lemon. Rinse it and use a vegetable peeler to peel in a spiral or grate the rind. Squeeze half of the lemon by hand or with a juicer. In a saucepan add spices to taste (it is better to use badjan, cinnamon and anise), lemon juice, zest, vanilla extract and pour water over everything.
Turn on the medium heat and place the pot on the stove. Add a cup of sugar to the pot and bring to a boil. Wait for the water to boil and simmer the mixture for 10 minutes. After that, add the sliced peaches to the pot. You can also add some berries and cook until peaches are soft. Poke one peach with a fork to check if it is ready. After that, turn off the pot, cover with the lid and let your soup cool. When the soup has cooled, pour it onto plates, garnish with mint sprigs and serve.
Fruits with a perfectly round shape are not a sign of quality. Chef says that irregularly shaped and asymmetrical peaches taste much better. When buying, look at the rind: it should be fluffy. Peaches should not have spots, wrinkles, damage and signs of rotting. Otherwise, they have a short shelf life and have a less pronounced taste.
If you want to turn your soup into a refreshing summer drink, you can safely serve it in glasses. Additionally, add a couple of spoons of red or white wine for a more interesting and rich flavor.
Bon Appetit!
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