Hungarian Cold Peach Soup Recipe - Hideg Oszibarack Leves

Peach soup
Peach soup. Philippe Desnerck / Getty Images
  • 40 mins
  • Prep: 20 mins,
  • Cook: 20 mins
  • Yield: 6 servings
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This refreshing Hungarian cold peach soup can be a sweet meal starter but it is often served as dessert. Except for the sugar syrup, this is a no-cook soup. The wine and brandy give it a nice kick. To save time, use canned peaches. 

What You'll Need

  • 2 cups packed light brown sugar
  • 2 cups water
  • 8 large very ripe peaches, peeled, halved and pitted or canned peaches (see Note below)
  • 2 tablespoons plus 3 tablespoons fresh lemon juice
  • 1/3 cup granulated sugar
  • Zest of 1 lemon
  • 5 cups semi-sweet white wine
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 1/4 cup apricot or peach brandy
  • 1 cup heavy whipping cream, whipped

How to Make It

  1. In a medium saucepan, cook brown sugar and 2 cups water for 10 minutes. Remove from heat and cool completely.
     
  2. Dice 3 of the peaches, place in a large bowl and toss with 2 tablespoons lemon juice and 1/3 cup granulated sugar. Refrigerate.
     
  3. Puree remaining 5 peaches until smooth and place in a large bowl. Add lemon zest, 3 tablespoons lemon juice, cooled sugar syrup, wine, cinnamon, nutmeg, salt, and brandy, mixing well.
     
  1. Add reserved diced peaches, combining thoroughly, and fold in whipped cream. Refrigerate for at least 2 hours. Serve in a chilled bowl garnished with a dollop of whipped cream, a few diced peaches and a sprig of mint (if desired).

Note: For canned peaches, use 3 (16-ounce) cans drained peach halves, reserving 2 cups of the heavy syrup. Cook the syrup with 3/4 cup light brown sugar and cool. Continue as for the fresh peach recipe.