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Title: Greenbirar Peach Soup
Categories: Soup Fruit
Yield: 8 Servings
2 | lb | Ripe Peaches (about 4 cups roughly chopped, reserve the ju |
1 1/2 | c | Sour cream |
1 | c | Reserved peach juice |
1/2 | c | Pineapple juice |
1/2 | c | Orange juice |
1/4 | c | Lemon juice |
1/4 | c | Dry Sherry |
8 | Mint sprigs |
1. Combine the peaches and the sour cream in a blender and work them to a puree. Add the peach, pineapple, orange and lemon juices and the sherry and blend until very smooth.
2. Transfer to a bowl, cove and chill thoroughly (at leas 2 hours) then ladle into chilled bowls, add the mind and serve either as a first course or dessert.
From "The Greenbriar Cookbook," The Greenbriar, White Sulphur Springs , WV as published in the Chicago Tribune Magazine (5/16/930
posted by Bud Cloyd
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