Soups: Peach Soup by Recipe Cottage

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	Peach Soup

		6 ripe peaches, peeled and pitted 1 small orange, halved and seeds removed 1/2 lemon, seeds removed 1 bay leaf 1 cinnamon stick (or 1 teaspoon ground cinnamon) 4 whole cloves 2 cups dry white wine 2 cups water 1/3 cup sugar 1 teaspoon cornstarch 3 tablespoons peach brandy 7 ounces ginger ale Place the peaches, orange, and lemon in a large saucepan and add the bay leaf, cinnamon, cloves, wine, water, and sugar. Bring to a boil over medium heat. Reduce the heat slightly and simmer for 1 hour, or until the ingredients are very tender. In a small bowl whisk the cornstarch into the brandy. Stir the brandy mixture into the peach mixture and return to a boil. Remove from the heat and allow to cool. Remove and discard the orange and lemon rinds, bay leaf, cinnamon stick and cloves. Puree the mixture in a blender or food processor until smooth. Push the mixture through a fine sieve into a bowl. Divide 1 cup of the soup into 4 small ramekins and freeze. Chill the rest of the soup and add ginger ale just before serving. Serve in chilled bowls and float the frozen soup on top. Serves 4.