Peach Cantaloupe Soup With Blueberries Recipe




Peach Cantaloupe Soup With Blueberries Ingredients

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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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.




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Peach Cantaloupe Soup With Blueberries

“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.”

a nation taste-blind.” M.F.K. Fisher






Peach Cantaloupe Soup With Blueberries Directions

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

 

 

 

 

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Peach Cantaloupe Soup With Blueberries Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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