Peach Blueberry And Prosecco Soup Recipes
PEACH, BLUEBERRY, AND PROSECCO SOUP
A fruit dessert from Felidia restaurant in Manhattan (chef Lidia Bastianich). Cooking time is actually marinating time.
Provided by echo echo
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl, mix peaches with sugar.
- Mix juices with the prosecco; pour over peaches.
- Add half the mint leaves and let marinate in refrigerator 20 minutes.
- Stir in blueberries.
- Garnish with the remaining mint.
Nutrition Facts : Calories 184.8, Fat 0.7, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 35.4, Fiber 3.8, Sugar 29.3, Protein 2.2
PEACHES, RASPBERRIES, AND BLUEBERRIES WITH PROSECCO
Provided by Food Network
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Wash the peaches, peel them, pit them, and cut into slices about 1/4 inch thick. Put the peaches in a serving bowl, add the sugar and wine, and stir thoroughly. Wash the raspberries and blueberries and add them to the peaches.
- Grate the thin, yellow skin of half a lemon, being careful not to dig into the bitter white pith beneath, and add it to the bowl. Turn over the bowl's contents several times. Refrigerate at least 1 hour before serving, or even as far ahead as early morning of the day in which you intend to serve the fruit.
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
PEACH AND BLUEBERRY SOUP
Another recipe posted for safekeeping; from an old newspaper clipping. Chilling time is not included.
Provided by coconutty
Categories Fruit
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a blender or food processor, combine peach slices, juices, yogurt and cream. Process or blend at high speed until mixture is smooth.
- Add powdered sugar and ginger root to taste.
- Cover and chill.
- Just before serving, gently stir in blueberries. Garnish each serving with mint sprigs and a dollop of yogurt.
Nutrition Facts : Calories 140.1, Fat 6, SaturatedFat 3.5, Cholesterol 20.4, Sodium 6.4, Carbohydrate 22.2, Fiber 2.9, Sugar 18.2, Protein 2.1
COLD BLUEBERRY PEACH SOUP
This is a chilled soup combining some of my FAVORITE flavors...blueberries, peaches, and vanilla. I look for foods that are simple to shop for, prepare, and healthy to eat. Oh and they need to taste AWESOME! I originally saw recipe #430720 for Iced Blueberry-Peach Soup and wanted to make it a bit healthier. So MUCH THANKS to Chef #1365024 for my inspiration!
Provided by LillyZackMom
Categories Berries
Time 10m
Yield 6 1/2 ounces, 4 serving(s)
Number Of Ingredients 5
Steps:
- Measure out 10 ounces of each frozen fruit. Allow to thaw a bit either on the countertop or microwave on 50% power for 2 minutes. Do not drain off the small amount of liquid that you will see in the slightly thawed fruit unless it is more than 2T. Combine all ingredients in a food processor and blend to desired consistency.
Nutrition Facts : Calories 166.9, Fat 0.3, SaturatedFat 0.1, Cholesterol 1.1, Sodium 49.1, Carbohydrate 39.8, Fiber 3.1, Sugar 36.5, Protein 4.1
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