Greenbirar peach soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ripe Peaches (about 4 cups roughly chopped, reserve the juice) |
| 1½ | cup | Sour cream |
| 1 | cup | Reserved peach juice |
| ½ | cup | Pineapple juice |
| ½ | cup | Orange juice |
| ¼ | cup | Lemon juice |
| ¼ | cup | Dry Sherry |
| 8 | Mint sprigs | |
Directions
1. Combine the peaches and the sour cream in a blender and work them to a puree. Add the peach, pineapple, orange and lemon juices and the sherry and blend until very smooth.
2. Transfer to a bowl, cove and chill thoroughly (at leas 2 hours) then ladle into chilled bowls, add the mind and serve either as a first course or dessert.
From "The Greenbriar Cookbook," The Greenbriar, White Sulphur Springs , WV as published in the Chicago Tribune Magazine (5/16/930 posted by Bud Cloyd