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Chilled Georgia Peach Soup with Raspberry Cream Recipe

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This recipe for Chilled Georgia Peach Soup with Raspberry Cream, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Buffy Hunt
Added: Tuesday, October 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
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:
1/4 cup fresh or frozen raspberries
1/4 cup heavy whipping cream
1/2 cup sour cream

Directions:
Directions:
Stir together first 7 ingredients in a large 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 a dollop of Raspberry Cream, and garnish, if desired.

Raspberry Cream:
Process raspberries in a blender until smooth, stopping to scrape down sides. Pour puree through a wire-mesh strainer into a small bowl. Press against strainer with back of spoon; discard seeds.
Beat whipping cream until stiff peaks form. Fold in puree and sour cream; stir well.

Personal Notes:
Personal Notes:
Got this favorite out of Coastal Living Magazine, May 2002. It is a really nice

 

 

 

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