Peachy Ginger Soup Recipes
GINGER-PEACH SOUP
Provided by Barbara Kafka
Categories easy, soups and stews, appetizer
Time 10m
Yield Four servings
Number Of Ingredients 8
Steps:
- Peel and pit the peaches, rubbing them with 2 tablespoons of the lemon juice to prevent discoloration as you work. Place peaches in a food processor and process until smooth.
- Scrape peach puree into a medium bowl. Stir in remaining ingredients. Refrigerate until cold. Serve garnished as desired.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 1 gram, Carbohydrate 31 grams, Fat 1 gram, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 647 milligrams, Sugar 28 grams
PEACHY GINGER SOUP
A zippy peach soup that is perfect for a hot summer evening. For a spicier soup, use fresh ginger root.
Provided by sal
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Puree the peaches and ginger together in a food processor or blender. Stir in heavy cream and rum. Chill. Serve cold.
Nutrition Facts : Calories 244.5 calories, Carbohydrate 13.9 g, Cholesterol 72.5 mg, Fat 19.6 g, Protein 1.2 g, SaturatedFat 12.2 g, Sodium 28.2 mg, Sugar 12.2 g
PEACHES IN GINGER SYRUP
Categories Ginger Brunch Dessert Quick & Easy Peach White Wine Spring Summer Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Simmer wine, water, sugar, and ginger, stirring occasionally, until reduced to about 3/4 cup, about 15 minutes.
- While syrup is simmering, slice peaches and toss with lemon juice.
- Pour hot syrup through a fine sieve onto peaches, then stir.
- Let stand 20 minutes.
PEACHY GINGER PORK
Sliced peaches and red pepper strips add pretty color to these quick-to-fix pork slices, while a hint of Dijon mustard and gingerroot perks up the slightly sweet sauce. Terri Glauser of Appleton, Wisconsin shares the recipe.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Flatten pork to 1/4-in. thickness; sprinkle with salt and pepper. In a large nonstick skillet coated with cooking spray, saute pork in oil in batches until meat is no longer pink. Remove and keep warm. , In the same skillet, saute red pepper and peaches until red pepper is tender. Add the broth, spreadable fruit, mustard and ginger. Cook and stir over medium heat for 4 minutes. Return pork to the pan. Reduce heat; cover and simmer until heated through.
Nutrition Facts : Calories 236 calories, Fat 5g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 517mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
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
CHILLED CANTALOUPE PEACH SOUP WITH GINGER & MINT
Make and share this Chilled Cantaloupe Peach Soup with Ginger & Mint recipe from Food.com.
Provided by Dusty Gold
Categories Lime
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Remove skin and seeds from cantaloupe and dice the flesh.
- Cut peaches in half and remove stone.
- Place cantaloupe, peaches, ginger, tabasco sauce, cream cheese, and lime juice in a blender and puree until well blended.
- Strain if necessary.
- Garnish with honeydew melon and fresh mint.
- Serve in chilled bowls.
Nutrition Facts : Calories 206, Fat 2.2, SaturatedFat 1, Cholesterol 4, Sodium 92, Carbohydrate 48.3, Fiber 5, Sugar 43.2, Protein 3.9
PEA AND GINGER SOUP
Provided by Mark Bittman
Categories soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine all ingredients in a saucepan, and bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until peas and ginger are very tender, about 15 minutes. Cool at least a few minutes.
- Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 13 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 6 grams, Sodium 503 milligrams, Sugar 4 grams, TransFat 0 grams
GINGER-PEACH SODA
Provided by Marcy Masumoto
Categories Non-Alcoholic Ginger Peach Summer Chill Vegan Party Advance Prep Required Drink
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- To make the syrup, in a saucepan, combine the water, sugar, and ginger over medium-low heat and stir until the sugar has dissolved. Remove from the heat, cover, and steep at room temperature for about 30 minutes.
- Pour the syrup through a fine-mesh sieve to remove the ginger, pressing all the flavor out of the ginger with the back of a spoon against the sieve. Transfer to a jar or other storage container, cover, and refrigerate until well chilled.
- Evenly distribute the peach slices among the glasses. Carefully smash the peaches with the end of a wooden spoon to release their juice. Pour about 2 tablespoons chilled syrup over the peaches in each glass. (The remaining syrup can be stored in the refrigerator for up to 2 weeks.) Add ice cubes and then top off each glass with soda water. Mix each drink with a straw or spoon to distribute the syrup, peach juices, and peach bits evenly. Float a few mint leaves on each serving, then serve immediately (especially on really hot days).
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