PEACH SOUP
Make and share this Peach Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Add all the ingredients to the container of an electric blender.
- Process until smooth.
- Chill for 2-3 hours before serving.
Nutrition Facts : Calories 98.1, Fat 0.4, Cholesterol 0.1, Sodium 7.7, Carbohydrate 23.5, Fiber 1.7, Sugar 21, Protein 1.8
COLD PEACH SOUP
This is the perfect starter for a summertime main-dish salad. Originally from the R.S.V.P. Letters to the Editor in a july 1983 Bon Apetite. The recipe is from The Greenbriar in White Sulphur Springs, West Virginia.
Provided by Leslie in Texas
Categories Fruit
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Puree peaches in food processor until smooth.
- Add remaining ingredients except sugar (in batches, if necessary) and blend well.
- Pass soup through a fine strainer.
- Add sugar to taste.
- Chill for several hours to allow flavors to blend well.
- Serve chilled.
ROASTED PEACH SOUP
This recipe is for Royal Caribbean International Cookbook. It is one of those wonderful chilled, fruit soups they serve to you on a cruise.
Provided by PaulaG
Categories Strawberry
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Lightly butter a baking sheet.
- Place peach halves cut side down, on prepared baking sheet.
- Sprinkle the peaches with 1/2 cup sugar and bake for 15 to 20 minutes.
- Place the baked peaches in a food processor or blender, along with any drippings from the pan.
- Puree until smooth, stopping 2 to 3 times to scrape down the sides.
- Transfer to a large nonreactive bowl and set aside.
- In a small nonreactive saucepan, combine the peach nectar, remaining sugar and star anise over medium heat.
- Use the tip of blunt knife to scrape the vanilla bean seeds into mixture.
- Bring to a boil and then remove from heat.
- Let the syrup infuse for about 1 hour; then strain through a fine sieve into a nonreactive bowl and add the citrus juices.
- Slowly add the peach syrup to the peach puree until the desired flavor is achieved.
- If the soup is flavored to your liking but too thick, add a little plain peach juice to thin.
- Cover and refrigerate until completely cold.
- To serve, ladle into chilled soup cups and garnish with sliced strawberries and mint.
Nutrition Facts : Calories 465.1, Fat 0.7, SaturatedFat 0.1, Sodium 10, Carbohydrate 118.8, Fiber 4, Sugar 95.8, Protein 2.5
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