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
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
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
OKANAGAN PEACH SOUP
A smooth and very tasty soup served either chilled or hot! Best when the peaches are locally grown, ideally in late summer. Garnish with candied peach slices for a special touch. If coconut milk is not available to you, heavy cream can be used instead.
Provided by Jamie Caskenette
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 275 degrees F. (135 degrees C). Roast garlic cloves on a baking sheet for about 30 minutes, or until golden but not burnt.
- Heat the oil in a medium saucepan over medium heat, sweat the onions and peaches until softened. Season with curry powder, turmeric, roasted garlic, and sugar. Cook over medium to low heat until caramelized, about 30 minutes. Deglaze the pan with Chardonnay wine, then stir in the vegetable stock.
- Remove from heat, and puree the soup in a blender or food processor, and strain through a fine sieve. Stir in the coconut milk, and season with salt and pepper. Reheat if desired, before serving.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 19.4 g, Fat 7.8 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 4.7 g, Sodium 102.7 mg, Sugar 15.7 g
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
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
TOMATO AND PEACH SOUP
Provided by Robert Irvine : Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In saucepot, over medium-high heat, add the grapeseed oil, celery and shallots, and saute until the shallots are translucent. Reduce the heat to medium, then add the apple juice and tomato juice. Bring to a boil, then lower the heat to a simmer. Add the tomatoes and cook for 25 to 30 minutes. Remove the pot from the stove and add the peaches. Puree the mixture with an immersion blender, or cool for 5 minutes and add it to a food processor. Return the pot to the stove over low heat, then add the salt, yogurt and honey and cook for 10 minutes. Remove from heat and whisk in the butter. Portion the soup into bowls and garnish with basil and mint.
- Serving options: Sour cream or creme fraiche make a great garnish for this soup.
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.
ROASTED PEACH SOUP
This recipe is for Royal Caribbean International Cookbook. It is one of those wonderful chilled, fruit soups they serve to you on a cruise.
Provided by PaulaG
Categories Strawberry
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 465.1, Fat 0.7, SaturatedFat 0.1, Sodium 10, Carbohydrate 118.8, Fiber 4, Sugar 95.8, Protein 2.5
MAD'S PEACH-CURRY SOUP
A friend who used to work as a chef shared this yummy and oh, so simple recipe with me. You may substitute half-and-half or evaporated milk for the cream to cut some fat.
Provided by kitsilanogirl
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h10m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 522.8 calories, Carbohydrate 26.3 g, Cholesterol 206.3 mg, Fat 40.4 g, Fiber 4.7 g, Protein 17.5 g, SaturatedFat 16.3 g, Sodium 437.1 mg, Sugar 16.2 g
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
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