Chilled Peach Soup

From the Placer County Real Food cookbook:

4 peaches, very ripe, cut in quarters
1 lime, juiced
1 tablespoon honey
1/2 cup water
2 to 3 cups Champagne

In a small saucepan, heat the peaches with lime juice, honey, cinammon stock and water. Blend with a hand blender until smooth. Chill at least 1 hour.

To serve, slowly stir in Champagne until desired consistency and serve in chilled glasses.

W&S

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