Soup, Chili, Stew and Dumpling Recipes
Strawberry-Peach Soup
Yield: 8 servings
Ingredients
- 5 large ripe peaches
- 3 large fresh sprigs rosemary
- Juice of 1 lemon
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 pint strawberries, hulled
Instructions
- Peel four peaches, cut into chunks and place in stockpot. Tie rosemary in cheesecloth; add to peaches with lemon juice, sugar, cinnamon and 3 cups water; bring to boil. Reduce heat to medium low; simmer until peaches are tender, about 20 minutes.
- Discard rosemary. Purée strawberries in food processor until liquid. Pass through a fine strainer twice; discard pulp and seeds. Set aside.
- Strain peaches, reserve liquid and purée pulp until smooth. Add half the liquid to peach puree; process. Transfer peach puree to a large bowl. Stir in remaining liquid and place in an ice water bath, stirring occasionally, until cold, about
20 minutes.
- Remove from ice water; whisk in strawberry puree.
- Peel remaining peach and slice for garnish.