Champagne Peach and Mint Soup

Ingredients

• 1 bottle champagne dry
• 2 tablespoons crème fraîche 
• 4 large sprigs mint leaves fresh with paper toweling washed and dried in a salad spinner or well
• 12 small sprigs mint leaves fresh for garnish
• 6 large peaches fresh peeled sliced
• 0.1 teaspoon salt 
• 12 servings bell pepper white

Equipment

• sauce pan
• pot
• immersion blender

Directions

1. Combine Champagne, peaches, salt, large sprigs of mint, and white pepper in a large saucepan or deep pot. Cook for 20 minutes over medium heat to infuse flavors.
2. Remove from heat and remove large mint sprigs. Adjust salt and white pepper, if needed. Blend with an immersion blender and chill.
3. Serve in demitasse cups garnished with 1/2 teaspoon creme fraiche and small mint sprigs.