Best White Peach Soup Recipes

WORLD PEACH SOUP

World Peach Soup image

Provided by Robert Irvine : Food Network

Time 27m

Yield 12 hors d'oeuvre servings

Number Of Ingredients 6

Ingredients

6 large ripe peaches, peeled and pit removed and sliced into a pot or 2 (29 to 32-ounce) cans canned peaches, drained
4 large sprigs fresh mint, left intact, washed and dried, plus 12 small sprigs, for garnish
1/2 teaspoon salt
1/8 teaspoon white pepper
1 liter mango juice
1 pint heavy cream

Steps:

In a large pot, cover peaches with water (about 2 cups). Add mint, salt and white pepper, and bring to a simmer. Cook until peaches are very tender and flavors infuse, Remove from heat and cool to room temperature.
Remove mint sprigs, and with an immersion blender (if the pot is big and deep enough), or in batches in a blender, to avoid a major blender explosion, puree the peaches. Add mango juice and cream and blend. Adjust salt and pepper if needed, and chill.
Ladle into serving bowls and serve garnished with mint sprigs.

Nutrition Facts : Calories 210 calorie, Fat 15 grams, SaturatedFat 9 grams, Cholesterol 55 milligrams, Sodium 99 milligrams, Carbohydrate 19 grams, Fiber 1 grams, Protein 1 grams, Sugar 16 grams

PEACH SOUP

Peach Soup image

Provided by Food Network

Categories main-dish

Time 40m

Yield 10 cups

Number Of Ingredients 19

Ingredients

8 cups pitted peaches
1 vanilla bean, split
1 cinnamon stick
2 tablespoons star anise
1 orange, peel and juice
1/2 lemon, peel and juice
1/2 lime, peel and juice
2 tablespoons lemon balm, lemon verbena or lemon grass
1 cup non-carbonated spring water
2 cups cranberry juice
1/2 cup champagne
Simple syrup, to taste, recipe follows
Sugar crusted green grapes, for garnish, recipe follows
1 cup sugar
1 cup water
40 large, unblemished green grapes
1/3 cup egg whites (from about 2 eggs)
5 drops (scant 1/8 teaspoon) fresh lemon juice
2 cups granulated sugar

Steps:

In a large pot, place the peaches, vanilla bean, and bouquet garni (cinnamon, star anise, peels and lemon balm). Add the citrus juices, spring water, and cranberry juice and bring to a boil.
Simmer 10 minutes. Remove vanilla bean, star anise, cinnamon, and lemon balm and puree. Add the champagne then season with simple syrup, to taste. Chill for 1 hour before serving.
In a small saucepan, over medium heat, stir until sugar is completely dissolved. Remove from heat and cool. Pour into a clean bottle and store in refrigerator.;
At least 3 hours and up to 7 days before serving, remove the grapes from their stems and place in the freezer. When ready to serve, whisk the egg whites with the lemon juice in a large bowl until frothy. Put the sugar in another bowl.
Drop the grapes into the bowl of egg whites, then pour the contents of the bowl through a strainer to drain the liquid. Dump the grapes onto a paper towel and roll them around until most of the excess egg white has been absorbed. Working in batches, add the grapes to the sugar and shake them around to coat. Shake off any excess. Transfer to serving glasses and serve immediately.