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Peach-Blackberry Soup

Peach-Blackberry Soup

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

Ingredients

  • 1 cup riesling
  • 2 pounds fresh peaches, peeled and sliced (about 5 cups)
  • 1 none (3-inch) cinnamon stick
  • 3 tablespoons honey
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon vanilla extract
  • 1 cup fresh blackberries
  • none 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.

Nutritional Information

Amount per serving
  • Calories: 135none
  • Calories from fat: 3%
  • Fat: 0.5g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.8g
  • Carbohydrate: 26.7g
  • Fiber: 3.5g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 1mg
  • Calcium: 17mg
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Peach-Blackberry Soup Recipe

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