INGREDIENTS4 peaches, 5 ml fresh cream, 1 sprig of thyme, 100 ml vegetable stock (with carrots and leeks), 10 gm sugar, 15 gm butter, salt and pepper to taste.
METHOD
Peel the peaches, scoop the pulp and dice roughly. Keep aside two to three slices for garnishing. Met butter in a pan and add diced peaches, thyme and sauté. Add sugar and toss the mixture. Turn off the heat before the sugar begins to caramelise Cool and puree the mixture using stock.Add salt and pepper to taste. Chill the soup and garnish with slices of peach and thyme. Drizzle with fresh cream and serve. Serve with roast chicken crostini as peaches taste even better with chicken.
