Okay, here it is-- the ultimate late summer soup

I have kept putting off posting this since I could not find the recipe. Now that I have, here it is:
 
Chilled Peach Soup
 
1 cup water
1/2 cup sugar
3/4 cup peach schnapps
3 pounds peaches (about 10-12 medium) peeled and sliced (about 7 cups)
1/2 cup heavy cream
1 cup creme fraiche for garnish (1/2 cup sour cream, 1/2 cup heavy cream, mixed and left on counter overnight (covered) will make creme fraiche)
 
In a large saucepan bring water, sugar and schnapps to a boil, stirring until sugar is dissolved, and add peaches. Return to a boil, then remove from heat.
In a blender puree peaches with syrup in batches, transferring as pureed to a bowl, and cool. Stir in heavy cream and chill. Soup may be made three days ahead and kept chilled (covered.) Serve in chilled bowls garnished with creme fraiche and fresh tarragon, if you have it. Makes about 6 cups.
 
I got this out of a Gourmet magazine years ago. We used to serve it at the cafe where I was a chef; when the fresh peaches were available I made it every week and it was always in demand.

Shortchef, this looks like just the ticket for the supply of very ripe peaches I have on hand! Thanks for posting it!