Peachy Ginger Soup

Peachy Ginger Soup

6
sal 20

"A zippy peach soup that is perfect for a hot summer evening. For a spicier soup, use fresh ginger root."

Ingredients 30 m {{adjustedServings}} servings 245 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Puree the peaches and ginger together in a food processor or blender. Stir in heavy cream and rum. Chill. Serve cold.
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Reviews 6

  1. 9 Ratings

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MPEPLIN
7/5/2007

Great as a main dish or as a dessert. FYI, 3.5 lbs is about 10 standard peaches. This recipe is kind to over-ripe or bruised ones, too. I used 2 1/2 C skim milk, adding this gradually to the food processor as I processed the peaches and ginger. This made the process easier, fluffed up the mixture, and added the right amount of liquid with far less calories than heavy cream. I also used 2 teaspoons finely chopped fresh ginger. A little cinnamon on top might also taste good.

Suzy Read
8/15/2005

I left out the rum because I didn't have any on hand. It was great without it; really unusual and refreshing. I used fresh ginger, which is great for digestion. To remove the peach skins, immerse in boiling water for a few seconds and then in ice water for a few more; the skins come right off. My guest and I loved it for the simplicity, healthful ingredients, and unique flavor.

pizzadog
6/25/2009

I first tasted peach soup on a Holland America Cruise and the chef kindly gave me the recipe. Unfortunately it made enough for 60 people and I have had some trouble breaking it down. This recipe is similar except the HA recipe uses white wine, which is a little lighter I think.