6 fresh peaches
1 cup orange juice
1/2 tsp nutmeg
1/2 large cantaloupe
A Recipe for
Peach Cantaloupe Soup With Blueberries
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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This Recipe for Peach Cantaloupe Soup With Blueberries is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Peach Cantaloupe Soup With Blueberries from the recipe cookbook of Recipes-to-go (Fruit)
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Peel and slice peaches. Simmer in orange juice with nutmeg (cinnamon
might be good too). Puree, adding also as you puree: 1/2 large
cantaloupe.
Taste the resulting 'soup'. Thin with orange juice if it seems too
thick, add a touch of honey or sugar if your fruit wasn't sweet
enough for your taste. Chill.
Serve garnished with handfuls of fresh blueberries.
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas) Fatfree Digest
[Volume 9 Issue 23] July 14, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Serves: 1
Peach Cantaloupe Soup With Blueberries Recipe brought to you by Recipes To-Go