Peach Soup Recipe 435

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CHILLED PEACH SOUP



Chilled Peach Soup image

So tasty that people were actually scraping their bowls!

Provided by JDVMD

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 55m

Yield 10

Number Of Ingredients 8

1 cup dry white wine
1 cup peach schnapps
½ cup sugar
1 teaspoon chopped fresh mint leaves
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups half-and-half cream
10 fresh peaches, sliced

Steps:

  • Place white wine, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, and half-and-half together in a bowl, and stir until well blended and sugar is dissolved. Add sliced peaches, and transfer to a saucepan.
  • Cook over medium heat for 15 minutes, stirring frequently and reducing heat if necessary to prevent scorching cream. Remove from heat when peaches are tender. Cool to a safe temperature for blending. Process in a blender or food processor until completely smooth. Cover, and refrigerate until ready to serve. Serve chilled.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 29.4 g, Cholesterol 17.9 mg, Fat 5.7 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 3.5 g, Sodium 26.6 mg, Sugar 26 g

ROASTED PEACH SOUP



Roasted Peach Soup image

This recipe is for Royal Caribbean International Cookbook. It is one of those wonderful chilled, fruit soups they serve to you on a cruise.

Provided by PaulaG

Categories     Strawberry

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 9

4 large peaches, peeled, halved and pitted
1 1/2 cups granulated sugar
2 cups peach nectar
1 star anise, cracked
1 vanilla bean, split
3 oranges, juice of
2 lemons, juice of
1 cup strawberry, washed and hulled
2 sprigs of fresh mint

Steps:

  • Preheat oven to 400 degrees.
  • Lightly butter a baking sheet.
  • Place peach halves cut side down, on prepared baking sheet.
  • Sprinkle the peaches with 1/2 cup sugar and bake for 15 to 20 minutes.
  • Place the baked peaches in a food processor or blender, along with any drippings from the pan.
  • Puree until smooth, stopping 2 to 3 times to scrape down the sides.
  • Transfer to a large nonreactive bowl and set aside.
  • In a small nonreactive saucepan, combine the peach nectar, remaining sugar and star anise over medium heat.
  • Use the tip of blunt knife to scrape the vanilla bean seeds into mixture.
  • Bring to a boil and then remove from heat.
  • Let the syrup infuse for about 1 hour; then strain through a fine sieve into a nonreactive bowl and add the citrus juices.
  • Slowly add the peach syrup to the peach puree until the desired flavor is achieved.
  • If the soup is flavored to your liking but too thick, add a little plain peach juice to thin.
  • Cover and refrigerate until completely cold.
  • To serve, ladle into chilled soup cups and garnish with sliced strawberries and mint.

Nutrition Facts : Calories 465.1, Fat 0.7, SaturatedFat 0.1, Sodium 10, Carbohydrate 118.8, Fiber 4, Sugar 95.8, Protein 2.5

SUMMER COLD PEACH SOUP



Summer Cold Peach Soup image

I found this great recipe in the "Metropolitan" which is a magazine featuring the best in the Eastern Shore Living. The recipe was provided by Doug Smith. This is outstanding when using overripe peaches! For a beautiful presentation, garnish with fresh blackberries or blueberries. Special notes: I pour just a small amount of diet 7-up over my sliced peaches to prevent discoloration. This does not affect the taste. Prep time does not include your chill time. This is a heavenly taste delight - especially on a warm summer day!

Provided by Debaylady

Categories     Lunch/Snacks

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 1/2 cups cold water
4 cloves, whole
2 cinnamon sticks, broken
3 drops red food coloring
3/4 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 cups dry white wine
3 lbs peaches, ripe, peeled, pitted, and sliced

Steps:

  • Pour a small amount of diet 7-up over sliced peaches and toss to coat. Take a slotted spoon, remove and reserve 2 cups of peaches. Again, use the slotted spoon to place the remainer in a blender or food processor. Puree. Place all peaches in the refrigerator to chill.
  • In a medium saucepan, add the 1.5 cups cold water, sugar, cloves, and cinnamon sticks. Bring to a boil.
  • Reduce heat; cover and simmer for 8 minutes.
  • While spice mixture is simmering, combine the cornstarch with the 1/2 cup water. Stir well to completely dissolve cornstarch; set aside.
  • After the spices have simmered 8 minutes, stir in the dissolved cornstarch. Bring to a second boil, stirring constantly. Then remove from the heat.
  • Stir in the white wine. Remove cloves and cinnamon sticks.
  • Add food coloring and stir. Refrigerate.
  • When ready to serve, add all peaches and gently stir to blend together the liquid and the fruit.
  • Garnish the chilled soup/ peach mixture with berries and a sprig of mint.
  • Enjoy!

Nutrition Facts : Calories 260.6, Fat 0.6, Sodium 5.7, Carbohydrate 51.2, Fiber 3.4, Sugar 44.8, Protein 2.1

OKANAGAN PEACH SOUP



Okanagan Peach Soup image

A smooth and very tasty soup served either chilled or hot! Best when the peaches are locally grown, ideally in late summer. Garnish with candied peach slices for a special touch. If coconut milk is not available to you, heavy cream can be used instead.

Provided by Jamie Caskenette

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 1h30m

Yield 5

Number Of Ingredients 11

4 cloves garlic
1 tablespoon olive oil
2 ¼ cups fresh peaches - peeled, pitted and chopped
½ cup diced onion
1 tablespoon curry powder
⅛ teaspoon ground turmeric
¼ cup packed brown sugar
¼ cup Chardonnay wine
1 cup vegetable broth or stock
½ cup coconut milk
salt and ground black pepper to taste

Steps:

  • Preheat oven to 275 degrees F. (135 degrees C). Roast garlic cloves on a baking sheet for about 30 minutes, or until golden but not burnt.
  • Heat the oil in a medium saucepan over medium heat, sweat the onions and peaches until softened. Season with curry powder, turmeric, roasted garlic, and sugar. Cook over medium to low heat until caramelized, about 30 minutes. Deglaze the pan with Chardonnay wine, then stir in the vegetable stock.
  • Remove from heat, and puree the soup in a blender or food processor, and strain through a fine sieve. Stir in the coconut milk, and season with salt and pepper. Reheat if desired, before serving.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 19.4 g, Fat 7.8 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 4.7 g, Sodium 102.7 mg, Sugar 15.7 g

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