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Add a photoServings: 6
Ingredients
- 6 lrg ripe peaches
- 1 Tbsp. honey
- 1 c. plain yogurt
- 1/3 c. peach nectar
- 1/8 c. Riesling
- 1 Tbsp. chopped crystallized ginger
- 1 Tbsp. minced fresh mint
- 1 Tbsp. minced fresh chives
- 1/2 tsp chopped orange zest
- 1 tsp five-spice or possibly curry pwdr Mint sprigs Plain yogurt
- 24 x raspberries
Directions
- To make soup: Place peaches in boiling water for 2 min. Remove and place in ice-water bath. Gently pull off skin. Halve and pit peaches.
- In food processor or possibly blender, puree peaches, honey, yogurt, nectar, wine, crystallized ginger, mint, chives, orange zest and five-spice pwdr. Chill, covered, for at least 2 hrs.
- Adjust sweetness level, adding a little more yogurt to make sure soup is not so sweet which it will overpower wine.
- To serve: Ladle into soup bowls. Garnish with mint sprigs, a small dollop of yogurt and 4 raspberries per bowl placed carefully on top of yogurt. Riesling is the recommended wine to accompany this soup, served as a warm-weather appetizer; second choice, Gewurztraminer.
- This recipe yields 6 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 6 servings | |
| Calories 120 | |
| Calories from Fat 16 | 13% |
| Total Fat 1.86g | 2% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 20mg | 1% |
| Potassium 418mg | 12% |
| Total Carbs 24.55g | 7% |
| Dietary Fiber 3.3g | 11% |
| Sugars 21.1g | 14% |
| Protein 3.2g | 5% |
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