PCH: Pretty Peach Soup
Source of Recipe
"The Ultimate Soup Cookbook", by Reader's Digest
Recipe Introduction
There is nothing better than this soup on a really hot day. I like a mixed green vegetable salad, a thick slice of pumpernickel bread, and this wonderful soup as a second course.
1 cup fresh raspberries
or
1 cup frozen raspberries -- thawed
3 cups fresh peaches
or
3 cups frozen peaches -- thawed
3 tablespoon lemon juice
1 cup peach nectar
1 cup plain yogurt
1/4 cup sugar (optional)
1 teaspoon almond extract
Place raspberries in a blender or food processor, cover, and puree until smooth. Strain into a bowl and discard seeds. Cover and refrigerate.
Place peaches and lemon juice in blender or food processor, cover, and puree until smooth. Transfer to a bowl and stir in peach nectar, yogurt, sugar, if desired, and almond extract. Cover and refrigerate 3 hours. Garnish each serving by drizzling 1 tablespoon raspberry puree on top.
Judi's note: The above recipe is great on its own. However, I liked the addition of 1/4 cup Amaretto di Saronno (stir in with almond extract).
Makes 4 servings
Categories: Alcohol, Cold, Soups, Fruits
Recipe typed for you by Judi Mae Phelps.
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