Update my dinner status, I'm making this tonight.
6 chefs marked this as Favorite
Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 6 cups peaches peeled and diced, or two 14-ounce cans sliced
- peaches, reserve half of the syrup
- 2 Tablespoons triple sec
- 2 Tablespoons lemon juice
- 2 Tablespoons almond extract or Frangelico
- teaspoon salt
- 2 cups sour cream or yogurt
Preparation
Fruit is often used to create a wonderful sauce or soup. Of
all the chilled soups using fruit as a main ingredient, this
peach soup is my favorite. You may wish to ask your market
supplier to give you a call when peaches are plentiful and
prices are less expensive.
In the bowl of a food processor, combine peaches, triple sec,
lemon juice, almond extract and salt. Blend on high speed until
pured and very smooth. Add sour cream or yogurt and continue
to pure until well blended. Taste the soup and if a slightly
sweeter taste is desired, you may wish to add a bit of Louisiana
cane syrup, honey or sugar. Remove from processor and place
in a bowl or crock pitcher, cover and refrigerate. Allow to
chill completely.
Serve in punch cups, demitasse or small soup bowls. For added
texture, you may wish to garnish each cup with a teaspoon of
finely chopped fresh peaches.
Yield: 10-12 servings
Courtesy of Chef Bill Luker
Visit my websites:
http://geocities.com/BourbonStreet/Inn/3763
http://www.vstore.com/vstorecooking/billskitchen
