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Soup: Ginger Peach Soup




Source of Recipe


"Soup A Way of Life" by Barbara Kafka


Recipe Introduction


If the peaches are really ripe, the skin can be peeled off using a sharp paring knife. If they are slightly less ripe, cut a small cross in the bottom of each peach, blanch them in boiling water for 20 seconds, remove with a slotted spoon, and plunge into a bowl of ice water. The skins will slip right off.



List of Ingredients




1 1/2 pounds peaches
2 tablespoons plus 1 teaspoon fresh lemon juice
1 1/2 cups buttermilk
2/3 cup apple juice
1/2 teaspoon peeled, grated ginger
1 teaspoon honey
Scant 1 teaspoon kosher salt
12 to 16 slices, peeled pitted peach, for serving


Recipe



Peel and pit the peaches, rubbing them with 2 tablespoons lemon juice as needed to prevent discoloration.
In a food processor, puree the peaches.
Scrape the peach puree into a medium bowl. Stir in the remaining ingredients. Refrigerate until cold.
Pour into bowls and top each serving with a geranium leaf, rose petal, or peach slices.

Makes 4 cups or 4 first-course or dessert servings.
Per serving: 128 calories; 1 g fat (0.5 g saturated fat; 7 percent calories from fat); 28 g carbohydrates; 3 mg cholesterol; 388 mg sodium; 4 g protein; 3 g fiber.