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Cuisine quest: Peaches, onions paired in a soup

[2008-7-18]

Tag : frozen diced onion

Creme fraiche
- 1 cup whipping cream
- 2 tablespoons buttermilk
Soup
- 3/4 cup butter
- 1 medium yellow onion, julienned
- 3/4 cups brown sugar
- 1 pound fresh or frozen peaches (not canned in syrup), diced
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 3 cups vegetable stock
- 1/2 of 1 lemon, juiced
- 1 (8 ounce) package cream cheese, softened
- Fresh mint for garnish
For the creme fraiche, combine whipping cream and buttermilk in aglass container. Cover and let stand at room temp (about 70degrees) for 8 to 24 hours, or until very thick. Stir well andcover. Can be refrigerated up to 10 days.
To make the soup, melt butter in a large saucepan on medium-lowheat until brown. Add onions and brown sugar. Turn heat to medium.Sauté 20 minutes or until onions are dark brown stirringconstantly. Add peaches and spices and sauté another 10 minutes.Add vegetable stock and lemon juice and cook 15 minutes, stirringoccasionally. Remove from heat and add cream cheese.

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