Strawberry-Peach Soup

Yield: 6 servings

Ingredients

• 5 large ripe peaches
• 3 large fresh sprigs rosemary
• Juice of 1 lemon
• 1/2 cup granulated sugar
• 1/2 teaspoon cinnamon
• 1/2 pint strawberries, hulled

Instructions

1. Peel four peaches, cut into chunks and place in stockpot.
2. Tie rosemary in cheesecloth; add to peaches with lemon juice, sugar, cinnamon and 3 cups water; bring to boil. Reduce heat to medium low; simmer until peaches are tender, about 20 minutes.
3. Discard rosemary. Puree strawberries in food processor until liquid. Pass through a fine strainer twice; discard pulp and seeds. Set aside.
4. Strain peaches, reserve liquid and puree pulp until smooth. Add half the liquid to peach puree; process.
5. Transfer peach puree to a large bowl. Stir in remaining liquid and place in an ice water bath, stirring occasionally, until cold, about 20 minutes.
6. Remove from ice water; whisk in strawberry puree.
7. Peel remaining peach and slice for garnish.