Rec. Chilled Georgie Peach Soup with Raspberry Cream

[marsha-tbay]

Chilled Georgia Peach Soup with Raspberry Cream

2 quarts chopped fresh peaches

1 cup dry white wine

1 cup peach schnapps

1/2 cup sugar

1 teaspoon chopped fresh mint

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 cups half-and-half

Raspberry Cream

Garnish: raspberry puree *

Stir together first 7 ingredients in a saucepan. Cook over medium heat 15

minutes or until peaches are tender and liquid is reduced. Cool; process in

a blender until smooth, stopping to scrape down sides. Cover and chill. Stir

in half­ and-half. Top each serving with Raspberry Cream. Garnish, if

desired. Yield: 10 cups.

Raspberry Cream

1/4 cup fresh or frozen raspberries, thawed

1/4 cup heavy whipping cream

1/2 cup sour cream

Process raspberries in a blender until smooth. Pour puree through a

wire-mesh strainer into a small bowl. Press against strainer with the back

of a spoon; discard seeds. Beat whipping cream until stiff peaks form. Fold

in raspberry puree and sour cream; stir well. Yield: 1 cup.

*Puree 3/4 cup thawed berries in blender; strain.

the Costal Living Cookbook

offered by Terri with SandwichesSoupgroup