We all have a meal to prepare for Diner en Blanc to pack inside our picnic baskets for the most enchanting evening of the summer. In this new series, we bring the stories and recipes of local chefs and food lovers to help inspire your own magical meal. We are pleased to present the second installment of Diner en Blanc inspired recipes!
Margot Smith attended Diner en Blanc in 2012 and lovingly recalls some of the items she packed in her picnic basket. Today she is sharing two recipes with us–be sure to stay tuned for the next! Margot’s cold peach soup sounds seasonal, refreshing, a little smoky and majorly delicious. The below post comes directly from Margot to us at Diner en Blanc Philadelphia 2013.
Cold Peach and Prosecco Soup
4 peaches, peeled and sliced
1/4 cup shredded carrots
1/4 cup dried apricot, chopped
1 medium shallot, diced
1-2 Tbsp honey
1-2 Tbsp lemon juice
2-3 Tbsp chevre (aka fresh goat cheese) and extra for garnish
1 cup Prosecco, or enough to achieve desired soup consistency
1 Tbsp fresh parsley, minced
Dash white pepper
Bacon, cooked and crumbled for garnish
Microwave shredded carrots on high, covered, for 2-3 minutes until slightly softened. Stir together peaches, carrots, apricot, shallot, honey, and lemon juice in bowl. Add just enough Prosecco to cover the ingredients. Cover and refrigerate overnight.
Put fruit mixture in a blender and add parsley, chevre, salt, and white pepper. Puree until smooth. Add Prosecco a little bit at a time, pulsing briefly to incorporate, until desired consistency is achieved.
Refrigerate until cold. Serve cold with crumbled chevre and bacon.
Thank you, Margot! Stay tuned for Margot’s recipe for delicious dessert tarts!