Grilled Peach and Pinot Gris Summer Soup

Serves 2-3 INGREDIENTS 1 pound ripe peaches, halved and pitted 4 garlic cloves, roughly chopped 4 oz Pinot Gris 2–3 ounces mascarpone (depending on how creamy you want the soup) 1 lemon Salt, to taste Neutral oil (for cooking) For Garnish crème fraîche fresh basil, chopped 1 pint of raspberries, frozen overnight and “shattered” INSTRUCTIONS Preheat a grill or heat a cast-iron pan over medium-high heat. Lightly oil the surface. Place the peach halves cut-side down and cook until they develop caramelized grill marks or a deep golden sear, about 3-5 minutes. This step adds a smoky sweetness and complexity to the soup. Remove and roughly chop. In a medium saucepan, heat a small splash of oil over medium-low heat. Add the chopped garlic and cook gently for about 2 minutes, stirring often. Add the grilled peaches to the pan. Lightly mash them with a spoon to release their juices. Add the Pinot Gris and increase the heat slightly to medium. Let the wine simmer f

by Hilary Berg · source ↗