Pretty Peach Soup Recipes

PRETTY PEACH SOUP

Steps:

• Place raspberries in a blender; cover and process until blended. Strain and discard seeds. Cover and refrigerate puree. Place peaches and lemon juice in the blender; cover and process until smooth. Transfer to a bowl; stir in the nectar, yogurt, sugar if desired and extract. Cover and refrigerate for 2 hours or until chilled. , To garnish as shown in the photo, drizzle 1 tablespoon raspberry puree in a 3 in. circle on top of each serving. Use a toothpick to draw six lines toward the center of circle, forming a flower.

PEACH SOUP

Steps:

• Add all the ingredients to the container of an electric blender.
• Process until smooth.
• Chill for 2-3 hours before serving.

WORLD PEACH SOUP

Steps:

• In a large pot, cover peaches with water (about 2 cups). Add mint, salt and white pepper, and bring to a simmer. Cook until peaches are very tender and flavors infuse, Remove from heat and cool to room temperature.
• Remove mint sprigs, and with an immersion blender (if the pot is big and deep enough), or in batches in a blender, to avoid a major blender explosion, puree the peaches. Add mango juice and cream and blend. Adjust salt and pepper if needed, and chill.
• Ladle into serving bowls and serve garnished with mint sprigs.

PEACH SOUP

Steps:

• In a large pot, place the peaches, vanilla bean, and bouquet garni (cinnamon, star anise, peels and lemon balm). Add the citrus juices, spring water, and cranberry juice and bring to a boil.
• Simmer 10 minutes. Remove vanilla bean, star anise, cinnamon, and lemon balm and puree. Add the champagne then season with simple syrup, to taste. Chill for 1 hour before serving.
• In a small saucepan, over medium heat, stir until sugar is completely dissolved. Remove from heat and cool. Pour into a clean bottle and store in refrigerator.;
• At least 3 hours and up to 7 days before serving, remove the grapes from their stems and place in the freezer. When ready to serve, whisk the egg whites with the lemon juice in a large bowl until frothy. Put the sugar in another bowl.
• Drop the grapes into the bowl of egg whites, then pour the contents of the bowl through a strainer to drain the liquid. Dump the grapes onto a paper towel and roll them around until most of the excess egg white has been absorbed. Working in batches, add the grapes to the sugar and shake them around to coat. Shake off any excess. Transfer to serving glasses and serve immediately.

PRETTY PEACH SOUP

Steps:

• Place raspberries in a blender; cover and process until smooth. Strain and discard seeds. Cover and refrigerate puree. Place peaches and lemon juice in the blender; cover and process until smooth. Transfer to a bowl; sit in nectar, yogurt, sugar if needed (if fruit is tart) and extract. Cover and refrigerate for 2 hours.
• To garnish as shown in the photo, drizzle 1 tablespoon raspberry puree in a 3 in. circle on top of each serving. Use a toothpick to draw six lines toward the center of circle, forming a flower.

PRETTY PEACH SOUP

Steps:

• Place raspberries in a blender; cover and process until blended. Strain and discard seeds. Cover and refrigerate puree. Place peaches and lemon juice in the blender; cover and process until smooth. Transfer to a bowl; stir in the nectar, yogurt, sugar if desired and extract. Cover and refrigerate for 2 hours or until chilled. To garnish as shown in the photo, drizzle 1 tablespoon raspberry puree in a 3 in. circle on top of each serving. Use a toothpick to draw six lines toward the center of circle, forming a flower.

PRETTY PEACH JAM

Steps:

• Rinse thirteen 1-cup plastic containers and lids with boiling water. Dry thoroughly. , In a blender or food processor, cover and process fruits and cherry juice in batches until smooth. Transfer to a large stockpot; stir in pectin and bring to a rolling boil over high heat, stirring frequently. Add sugar and return to a rolling boil. Boil 2 minutes, stirring constantly. , Remove from heat. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Immediately cover with lids. Let stand at room temperature 24 hours. , Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.

PEACH BUTTERMILK SOUP

Steps:

• Bring a large pot of water to a boil. Fill a large bowl with ice water. Drop the peaches into the boiling water, blanch for 20 seconds, then transfer to the ice water. Peel, cut in half, remove the pits, and set 2 large or 3 small peaches aside.
• Place the remaining peaches in a blender with the honey, lemon juice and 1 cup of the buttermilk (you will probably have to work in batches) and blend until smooth. Transfer to a bowl and whisk in the remaining buttermilk, the almond or vanilla extract, and the spices. Taste and adjust seasonings.
• Slice or dice the peaches you set aside and stir into the soup. Cover and refrigerate for one hour or longer. Ladle into bowls and garnish each serving with slivered almonds.