Cold peach soup
Cold peach soup
Ingredients/Components
- sugar - 3/4 c
- water
- cloves - 5 item
- dry white wine
- fresh blueberries - 1 c
- heavy cream, whipped - 1 c
- cornstarch mixed with 1/4 c - 2 Tbsp
- broken cinnamon stick - 1 item
- ripe peaches, washed - 3 lb
How to make cold peach soup:
Pour water in a saucepan. Add cloves, sugar and cinnamon. Bring to a boil. Reduce heat and simmer 10 minutes. Add cornstarch solution, whipping it into the syrup with a wire whisk. Bring to a boil again. Take off stove and stir wine and refrigerate. Split, seed and slice enough peaches to make up two cups. Add to syrup. Puree the others. Add to the syrup mixture. Refrigerate several hours or overnight.When serving, sprinkle each bowl of soup with blueberries and a dollop of whipped cream.
Note: When fresh peaches are not in season, frozen peaches can be used for the puree and canned ones for the sliced ones.
Recipe categories: Low protein, Appetizers, Soups & stews.
Rating:
Related ingredients:
sugar, pkg, potatoes, ground pepper, tang, cranberry juice cocktail, dry bulgur wheat, to 40 medium cucumbers, large jar hi-c concentrate, lemon flavored iced tea mix with nutrasweet
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