Peach-Blackberry Soup

recipe
Firm, slightly underripe peaches work well in this recipe. If you use soft peaches, reduce the cooking time slightly since they won't need as long to become tender.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 135
Caloriesfromfat 3 %
Fat 0.5 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 1.8 g
Carbohydrate 26.7 g
Fiber 3.5 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 1 mg
Calcium 17 mg

Ingredients

1 cup riesling
2 pounds fresh peaches, peeled and sliced (about 5 cups)
1 (3-inch) cinnamon stick
3 tablespoons honey
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla extract
1 cup fresh blackberries
Fresh mint leaves (optional)

Preparation

Combine first 3 ingredients in a medium saucepan over medium-high heat; bring to a boil. Cover, reduce heat to low, and simmer 10 minutes or until peaches are tender. Remove from heat; cool. Discard cinnamon stick.

Place half of peach mixture in a blender or food processor; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with the remaining peach mixture. Stir in 3 tablespoons honey, juice, and 1/4 teaspoon vanilla. Chill for 1 hour.

Ladle 1/2 cup soup into each of 6 small bowls; top each serving with about 2 1/2 tablespoons blackberries. Garnish with fresh mint leaves, if desired.

Note:

Jackie Mills,

Cooking Light

June 2007
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