With summer being back on track here, it was time to try a new dish I had bookmarked about a year ago. This should have given me ample time to prepare for the execution of the recipe ( ;) ), but I ended up making some last-minute alterations, which led to an interesting (in a kind-a good way) result. But there's definitely room for improvement.
First, I couldn't find any verbena or lemon balm so I omitted those. (as the dish contains some lemon juice, I don't think that's a big issue) Second, this recipe can be made with either yellow or white peaches. If you use white peaches (as I did), these need to be very ripe for best taste. While I waited for the peaches to ripen, the fresh chive from last Saturday had withered away, so I used some frozen one. (again, not a big deal) I also omitted the stock (because I forgot to take some out of the freezer in the morning) and just diluted the yoghurt with some milk. This probably had the greatest impact on the taste, as it left the yoghurt without a balancing, savoury counterpart. Finally I omitted the prawns (for sourcing reasons), which took away the hot-cold element.
After all this
A few quick words about the author of the recipe:
Vincent Klink is a chef who's been preaching locavorism long before it became fashionable. He regularly appears on TV but in a much more low-key way than say Jamie Oliver or Mario Batali. He also has his own blog and is a contributing author to another. And as this is the intertubes, I'll also mention that he has held one Guide Michelin star since 1978.
Spicy yoghurt-peach soup with prawns
Source: Meine Küche by Vincent Klink
Preparation time: 40 minutes
Serves 2 to 4
1 fresh red or green chili pod
1/2 bunch chive
5-6 leaves verbena (can be substituted with lemon balm)
2 ripe peaches
4 king prawns (cleaned and prepared for consumption by the fishmonger)
2 Tbsp olive oil
500 g yoghurt
1/4 l (1 cup) vegetable stock
1 Tbsp maple syrup
Wash, de-seed and mince the chili. Blanche, skin, de-seed and dice the tomato. Wash, spin dry and mince the herbs. Cut the peaches in half, skin them, remove the pits and dice the flesh.
Juice the lemon.
Salt and pepper the prawns. Fry them in 1 Tbsp olive oil for about 4 minutes, then put them in the oven at 60°C to keep warm.
Mix chili, tomato, peach and herbs. Scramble yoghurt, stock, lemon juice, maple syrup and olive oil, salt and pepper to taste and add to tomato-peach-mixture. Mix well. Either cut the prawns into slices or leave them whole and fold into the soup.