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
Directions
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.
Per serving (based on 12 servings): Calories:210; Total Fat: 15 grams; Saturated Fat: 9 grams; Protein: 1 gram; Total carbohydrates: 19 grams; Sugar: 16 grams; Fiber: 1 gram; Cholesterol: 55 milligrams; Sodium: 99 milligrams
Photo: World Peach Soup Recipe

















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By wndsrspot
Tolland, CT
on July 01, 2012
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This was a great soup to make, and is one of the best for warm weather. Easy to make and was a crowd pleaser. I made this soup for a club function that had 100 people attending. Now I make this for other home funtions as well.
Glenn
Tolland,CT.
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