CHILLED PEACH SOUP
So tasty that people were actually scraping their bowls!
Provided by JDVMD
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 55m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 29.4 g, Cholesterol 17.9 mg, Fat 5.7 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 3.5 g, Sodium 26.6 mg, Sugar 26 g
PEACH BUTTERMILK SOUP
I like to eat this creamy soup for breakfast. It is almost like a lassi, the popular Indian milkshake-like drink. Make sure your peaches are ripe and juicy.
Provided by Martha Rose Shulman
Categories easy, soups and stews, dessert
Time 1h10m
Yield Serves six to eight
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 175 milligrams, Sugar 24 grams, TransFat 0 grams
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.
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
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.
WORLD PEACH SOUP
Provided by Robert Irvine : Food Network
Categories appetizer
Time 27m
Yield 12 hors d'oeuvre servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 210 calorie, Fat 15 grams, SaturatedFat 9 grams, Cholesterol 55 milligrams, Sodium 99 milligrams, Carbohydrate 19 grams, Fiber 1 grams, Protein 1 grams, Sugar 16 grams
PEACH SOUP
Steps:
- Simmer water and sugar, stirring, until sugar is dissolved. Remove from heat and stir in tea bag and zest. Steep 5 minutes, then discard tea bag. Chill syrup until cold.
- Stir peaches into chilled syrup and serve with scoops of sorbet.
WHITE PEACH SORBET
This tastes exactly like a white peach!
Provided by Venus Zayas
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h30m
Yield 6
Number Of Ingredients 3
Steps:
- Peel white peaches, leaving a little bit of peach skin to add texture and color. Cut chunks from peaches into a bowl and discard pits. Add lemon juice.
- Puree peaches and lemon juice with an immersion blender until smooth. Stir in sugar to taste. Blend again. Chill peach mixture in refrigerator for 1 hour.
- Pour peach mixture into an ice cream freezer and freeze according to manufacturer's instructions.
Nutrition Facts : Calories 37.7 calories, Carbohydrate 9.3 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.7 g, Sugar 8 g
CHILLED PEACH SOUP
Here's a peachy way to begin a lady's luncheon or brunch. This refreshing soup shared by Lane McLoud of Perry, Georgia stars her home state's premier fruit crop. The toasted almonds on top are a nice complement to the sweet-tart flavor. "A serving of this fruit soup is surprisingly filling," she writes.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 158 calories, Fat 7g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 35mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
RUBY PEACH SOUP
Provided by Jonathan Reynolds
Categories soups and stews, dessert
Time 20m
Yield 8 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 417, UnsaturatedFat 5 grams, Carbohydrate 85 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 46 milligrams, Sugar 76 grams
PRETTY PEACH SOUP
A delightful change of pace, this cool, fruity soup is always the hit of a dinner party. -Laura Stoltzfus, New Holland, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 129 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 42mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
WHITE PEACH SORBET
White peaches and white rum make for a peachy sorbet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 4
Steps:
- Cut peaches into chunks, and place chunks in a food processor or blender. Process until pureed.
- In a large bowl, mix together all the ingredients until well combined. Freeze in an ice-cream maker according to manufacturer's instructions. Store sorbet, frozen, in an airtight container up to 3 days.
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