Greenbirar Peach Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Ripe Peaches, about 4 cups roughly chopped, reserve the juice
1 1/2 cup: Sour cream,
1 cup: Reserved peach juice,
1/2 cup: Pineapple juice,
1/2 cup: Orange juice,
1/4 cup: Lemon juice,
1/4 cup: Dry Sherry,
8: Mint sprigs,
Directions:
1. Combine the peaches and the sour cream in a blender and work them
to a puree. Add the peach, pineapple, orange and lemon juices and
the sherry and blend until very smooth.
2. Transfer to a bowl, cove and chill thoroughly (at leas 2 hours)
then ladle into chilled bowls, add the mind and serve either as a
first course or dessert.
From "The Greenbriar Cookbook," The Greenbriar, White Sulphur Springs
, WV as published in the Chicago Tribune Magazine (5/16/930
posted by Bud Cloyd
Source from luhu.jp
to a puree. Add the peach, pineapple, orange and lemon juices and
the sherry and blend until very smooth.
2. Transfer to a bowl, cove and chill thoroughly (at leas 2 hours)
then ladle into chilled bowls, add the mind and serve either as a
first course or dessert.
From "The Greenbriar Cookbook," The Greenbriar, White Sulphur Springs
, WV as published in the Chicago Tribune Magazine (5/16/930
posted by Bud Cloyd
Source from luhu.jp