Peach Soup with Blueberries |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 to 3 large ripe peaches, peeled and stine removed, pureed (about 1 cup) and refrigerated until very cold | 1 cup apple cider | 2 tablespoons honey |
| 1 tablespoon fresh lemon juice | 1/2 teaspoon ground nutmeg | 6 ounces vanilla yogurt |
| 1/2 pint fresh blueberries | peach sorbet, optional | mint leaves, to garnish |
| 1 | Combine peaches, cider, honey, lemon juice and nutmeg in electric blender and puree until smooth. Pour into a bowl, fold in yogurt, cover, and chill for at least 2 hours. |
| 2 | Before serving, stir in the blueberries, ladle the soup into bowls, add a small scoop of sorbet, and garnish with a mint leaf. |