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Peach-Blackberry Soup

Yield 6 servings
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.

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.