All the elements in this chilled peach soup with mint and sweet, nutty fenugreek find harmony with Kendall Jackson Vintner’s Reserve Rosé.
Ingredients
- 4 large or 8 small ripe peaches, blanched and peeled
- 1 tablespoon olive oil
- 1 tablespoon plant-based butter
- 1 shallot, sliced
- Freshly ground white pepper
- 2 tablespoons sugar, or more
- 1 teaspoon dried fenugreek leaves, plus more, for garnish
- 1 teaspoon dried mint, plus more, for garnish
- Kosher salt
- ¼ cup raw cashews, soaked in warm water for 2 hours or overnight
- 1 cup water
- Maldon sea salt, for garnish
- Extra virgin olive oil, for garnish
- 1 fresh peach slice, optional, for garnish
Method
- Bring a large saucepan of water to a boil on high heat. Using a sharp knife, score a cross in the skin at the bottom of each peach. Drop each peach into the boiling water for 20 seconds. Transfer immediately to an ice bath to cool. Again, with a sharp knife, peel the skin and chop the flesh into 1-inch dice.
- Heat a large sauté pan over medium heat. Add the oil and vegan butter and the shallots and cook, stirring until translucent; don’t allow them to color. Add the peaches, salt, white pepper, sugar, fenugreek, dried mint and salt. Cook, stirring until tender, about 5 minutes. Transfer the peach mixture to a blender. Add the soaked cashews and water and purée on high speed until smooth. Taste and adjust the seasoning. Cover and chill for 4 hours or overnight. Pour into chilled bowls and garnish with a sprinkling of dried mint, fenugreek and Maldon salt, a drizzle of olive oil and optional fresh peach slices.
Growing up in Atlanta, I look forward to peach season every year. This recipe brings together my two loves: peaches and fenugreek. The combo of this fragrant herb, common in Indian cooking, and the fruit is outstanding. You don’t have to wait until peach season to enjoy this savory dish, you can substitute frozen peaches, just make sure they don’t have any sugar added.