Lush Peach Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
6: Ripe peaches, peeled and
4: Whole Cloves,
-pitted,
2 cup: Dry white wine,
1 small: Orange, halved, seeds
2 cup: Water,
-removed,
1/3 cup: Sugar,
1/2: Lemon, seeds removed
1 tsp: Cornstarch,
1: Bay leaf,
3 tbsp: Peach brandy,
1: Cinnamon stick, OR
7 ounce: Ginger ale,
1 tsp: Ground cinnamon,
Directions:
Place the peaches, orange, and lemon in a large saucepan and add the
bay leaf, cinnamon, cloves, wine, water, and sugar. Bring to a boil
over medium heat. Reduce the heat slightly and simmer for 1 hour, or
until the ingredients are very tender.
In a small bowl whisk the cornstarch into the brandy. Stir the brandy
mixture into the peach mixture and return to a boil. Remove from the
heat and allow to cool. Remove and discard the orange and lemon
rinds, bay leaf, cinnamon stick and cloves. Puree the mixture in a
blender or food processor until smooth.
Push the mixture through a fine sieve into a bowl. Divide 1 cup of the
soup into 4 small ramekins and freeze. Chill the rest of the soup and
add ginger ale just before serving. Serve in chilled bowls and float
the frozen soup on top.
Serves 4.
The Denver Post; From "An Appetite for Passion Cookbook" by Laura
Esquivel and John Willoughby
Christi Wilson 7 Sep 1995
Recipe By : From "An Appetite for Passion Cookbook"
From: Marjorie Scofield Date: 12-31-95 (00:26)
(160) Fido: Recipes
Source from luhu.jp
bay leaf, cinnamon, cloves, wine, water, and sugar. Bring to a boil
over medium heat. Reduce the heat slightly and simmer for 1 hour, or
until the ingredients are very tender.
In a small bowl whisk the cornstarch into the brandy. Stir the brandy
mixture into the peach mixture and return to a boil. Remove from the
heat and allow to cool. Remove and discard the orange and lemon
rinds, bay leaf, cinnamon stick and cloves. Puree the mixture in a
blender or food processor until smooth.
Push the mixture through a fine sieve into a bowl. Divide 1 cup of the
soup into 4 small ramekins and freeze. Chill the rest of the soup and
add ginger ale just before serving. Serve in chilled bowls and float
the frozen soup on top.
Serves 4.
The Denver Post; From "An Appetite for Passion Cookbook" by Laura
Esquivel and John Willoughby
Christi Wilson 7 Sep 1995
Recipe By : From "An Appetite for Passion Cookbook"
From: Marjorie Scofield Date: 12-31-95 (00:26)
(160) Fido: Recipes
Source from luhu.jp