Ruby Peach Soup Recipes

CHILLED PEACH SOUP

Steps:

• Place white wine, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, and half-and-half together in a bowl, and stir until well blended and sugar is dissolved. Add sliced peaches, and transfer to a saucepan.
• Cook over medium heat for 15 minutes, stirring frequently and reducing heat if necessary to prevent scorching cream. Remove from heat when peaches are tender. Cool to a safe temperature for blending. Process in a blender or food processor until completely smooth. Cover, and refrigerate until ready to serve. Serve chilled.

MAD'S PEACH-CURRY SOUP

Steps:

• Heat the oil in a large saucepan over medium heat; stir in the curry and cook 1 minute. Add the onion and garlic; cook 8 to 10 minutes, or until the onion becomes transparent. Stir in the peaches, including their syrup, with the tomatoes, ginger, cream, broth, salt, and pepper. Simmer over low heat for 45 minutes. Serve hot, topped with shrimp and lettuce.

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.

RUBY PEACH SOUP

Steps:

• Place the first 4 ingredients of the soup in a nonreactive pot and gently simmer for 5 to 10 minutes. The peaches should be very tender. Place all in a blender and purée until smooth, strain and add sugar to desired taste (you might not need all of it depending on the sweetness of the peaches). Ice down until chilled and reserve.
• Mix the cherries, chopped pistachios and peach well in a small bowl. Portion out the mixture into the centers of eight serving bowls, forming flat rectangles about 3 inches long by 1 1/2 inches wide. Pour 2 to 3 ounces of cold soup around the mix in each bowl, then top each rectangle with 1 quenelle of cherry sorbet and 2 quenelles of peach sorbet. Sprinkle with whole pistachios and garnish with mint.

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.

ROASTED PEACH SOUP

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.

CHILLED PEACH SOUP

Steps:

• In a blender or food processor, combine the peaches, yogurt, lemon juice and extract; cover and process until smooth. Refrigerate until chilled. Serve with almonds and mint if desired.

GINGER-PEACH SOUP

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.