Prep time: 20 minutes, plus chill time, if desired
Cook time: 30 minutes
Serves 8 to 10
From "Farm Fresh Southern Cooking: Straight From the Garden to Your Dinner Table" by Tammy Algood (Thomas Nelson, $24.99, 280 pages).
She writes: Those fun glass swizzle sticks that you rarely use in drinks have a new use with this soup. They are the perfect size and shape for beautifully garnishing this yummy concoction. And the soup looks much prettier than if you used a knife blade to swirl in the yogurt. I like this soup served cold, but you can also serve it at room temperature.
3 pounds fresh peaches or apricots, pitted, peeled and halved
3 cups peach or apricot nectar
1 cup dry white wine
1 teaspoon ground ginger
Pinch of saffron threads
1/2 cup honey
1/2 cup firmly packed light brown sugar
1/4 teaspoon kosher salt
1 cup half-and-half
1/2 cup plain yogurt
Mint sprigs for garnish
In a Dutch oven over medium-high heat, combine the peaches, nectar, wine, ginger and saffron. Bring to a boil. Reduce the heat to low and simmer 30 minutes.
Remove from the heat and add the honey, brown sugar, salt, and half-and-half. Using an immersion blender, purée the soup until smooth. (Or cool and purée in a regular blender.)
Ladle into soup bowls. Place a dollop of yogurt in the center of each bowl. With a swizzle stick, swirl the yogurt, and garnish with fresh mint.
Serve warm, at room temperature, or chilled.
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