• Julie Johns

Peach Soup--Two Variations


Cool and refreshing in late summer. The soup may be served as a first course with dinner or as a part of a light lunch combo of soup, salad, and a muffin.

Yogurt based Peach Soup

Serves 4

¾ cup plain yogurt sweetened with honey to taste, about 1 Tbsp

3 cups fresh peeled peaches or unsweetened frozen peaches, thawed

½ teaspoon almond extract

¼ teaspoon nutmeg

1. Puree the peaches, yogurt, and honey in a blender. Add the almond extract and nutmeg. Blend to mix.

2. Serve chilled. Garnish with sprigs of mint.

Wine based Peach Soup

Serves 6-8

2 cups white wine

2 cloves

½ teaspoon cinnamon

¼ teaspoon nutmeg

3 cups fresh peeled peaches or unsweetened frozen peaches, thawed

2 tablespoons fresh lemon juice

1 tablespoon honey

1. Combine wine, cloves, cinnamon, & nutmeg in a saucepan. Bring to a boil over medium high heat. Reduce the heat and simmer for 5 minutes. Remove the cloves and cool.

2. Meanwhile, puree the peaches, lemon juice, & honey in a blender.

3. When the spiced wine is cool, add it to the peach puree and blend to mix.

4. Serve chilled. Garnish with sprigs of mint.

#fruit #peaches #soup #yogurt #lunch

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