Peach Soup

8 Sep

Apologies for the delayed post, soupies! As many of you know it’s birthday week at the blog (mine was yesterday, but you can still catch Mary’s on Friday if you want to say, send over an immersion blender or something… hint hint!) and I had dinner out instead of dutifully staying in front of the soup pot, but no worries! A day late is not a dollar short at Monday’s Soup, and we have a delicious peach soup for your enjoyment.

This dinner (don’t worry, I’m sharing…. although I did eat that entire missing hunk of delicious delicious homemade lemon poppy seed birthday cake last night) uses a lot of the ingredients my mom got from a local farm over the weekend, but in a little bit of an unexpected way. I’m not sure how I feel about having a sweet soup as the main course for dinner, but I think the cardamon and black pepper keep it from being a smoothie and I made a big salad of fresh tomatoes, sweet corn, parsley and red peppers as a side. Add a little birthday cake at the end and you have a pretty sweet end of summer sampler.

Enjoy!

  • Peel and roughly chop 8 ripe peaches and place in pot with two cups of orange juice, several shakes of cardamon (or four cardamon seeds), 3-4 cloves, one stick of cinnamon, about one inch of fresh ginger thickly sliced, the juice of one lime and 1/4 cup of honey. Bring the mixture to a boil and cook for about ten minutes
  • Let cool down for a little while, then blend, taking out the cinnamon stick, clove seeds and ginger
  • Add one to two cups of plain yogurt and season with black pepper
  • Cool in the refrigerator or freezer and serve!
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One Response to “Peach Soup”

  1. Alayna September 9, 2010 at 2:53 am #

    Edit: I now love the soup. It’s not a main course, but it’s delicious. And like Christmas in summer. Or healthy ice cream replacement. Who knows, but thumbs up!

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