Cold Peach Soup with Blueberries

° Serves 6 (makes about 6½ cups)

I used to make this soup at La Potagerie, a restaurant in New York City, where it was a great success in summer. Use fresh or unsweetened frozen peaches, if you are able to find them at your supermarket. Leftover peach soup is excellent mixed into plain hot or cold breakfast cereal.

• ½ cup sugar
• 1 cup water
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• 1 tablespoon cornstarch, dissolved in 3 tablespoons water
• 1 cup dry fruity white wine, such as Chenin Blanc or Sauvignon Blanc
• 2 pounds fresh or frozen sliced peaches, defrosted if frozen
• 2 very ripe fresh peaches (12 to 14 ounces total)
• 1 cup sour cream, for garnish
• 1 cup fresh blueberries, for garnish

Combine the sugar, water, cinnamon, nutmeg, and cloves in a saucepan, bring to a boil, and boil for 1 minute. Add the dissolved cornstarch and stir until the mixture boils (it will thicken). Stir in the wine and transfer to a bowl.

Puree the defrosted peaches in a food processor and stir them into the mixture in the bowl.

Peel the fresh peaches with a vegetable peeler (if they are very firm) or a knife (if they are soft). Or, if you don’t object to the skin, leave them unpeeled. Cut the peaches into slices about ¼ inch thick (you should have about 2 cups). Add them to the soup, cover, and refrigerate until chilled.

At serving time, divide the soup among six bowls. Garnish each with a large dollop of sour cream and some blueberries and serve.