Chilled Peach Soup

Soup Recipe #4

Peaches are still in season, so there’s time to make this delicious soup which has been a favorite of mine for years.  I think the cinnamon croutons are what makes it really special.   It could be used as a starter, a light lunch or as dessert.  (This recipe came from my friend Greg who also loves to cook and collect recipes. He found it in a 1983 Bon Appetit magazine.) The original called for sherry, which I don’t like, so I always substitute champagne or Prosecco or even Asti.  Then drink the rest with the soup, of course!!

Peaches

Chilled Peach Soup with Cinnamon-sugar Croutons

Ingredients:

5 large ripe peaches peeled and quartered (1 1/2 lb)
1 cup orange juice
1 cup pineapple juice
2 cups sour cream
1 Tbsp. fresh lemon juice
1/2 cup champagne or prosecco (original recipe called for sherry)
Sugar
Peach slices for garnish

Directions:  Puree peaches in processor and mix in sour cream and juices and blend.  Add liquor, then  sugar to taste.  Chill well. Garnish with peach slices and cinnamon croutons.

Cinnamon croutons:  Dip cubed French bread in melted butter, then roll in 3 Tbsp sugar and 1/2 tsp cinnamon.  Bake at 325 degrees until crisp and lightly browned.

(I cut the recipe in half for the two of us)

Advertisements
This entry was posted in Recipes and Food thoughts and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s