The October 2004 Issue of Chewin' the News from 30 Day Gourmet Freezer Cooking . . .

Chewin'

the News

October 2004

Peach Fruit Soup (Lv)

Brandel Falk

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Recipes:

1

2

3

4

5

6

Servings:

6

12

18

24

30

36

Makes:

4-1/2 C.

9 C.

13-1/2 C.

18 C.

22-1/2 C.

27 C.

Ingredients

Fresh yellow peach chunks

2-1/2 C.

5 C.

7-1/2 C.

10 C.

12-1/2 C.

15 C.

Cinnamon

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

Cardamon

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

Vanilla

1 t.

2 t.

1 T.

1 T.
+ 1 t.

1 T.
+ 2 t.

2 T.

Orange juice concentrate

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Milk

1-1/4 C.

2-1/2 C.

3-3/4 C.

5 C.

6-1/4 C.

7-1/2 C.

Mint leaves

8

16

24

32

40

48

Grated lemon peel

1 t.

2 t.

1 T.

1 T.
+ 1 t.

1 T.
+ 2 t.

2 T.

On Hand:

Sprigs of mint (for garnish)

6

12

18

24

30

36

Twists of lemon peel (for garnish)

6

12

18

24

30

36

Assembly Directions:

Place all ingredients except garnish in food processor bowl. Process until smooth.

Freezing and Cooking Directions:

Pour soup into freezer containers. Label, seal, and freeze. Thaw briefly at room temperature; break into chunks with a fork. Place in refrigerator for several more hours to finish thawing. Serve cold, with a sprig of mint and a bit of lemon peel on top for garnish

Comments:

If you cannot get yellow peaches, you can use white, but replace about 1/3 of the fruit with apricot chunks for color and flavor. This is a great summer appetizer that can also work as a dessert!

To make this vegan, substitute any vegan milk for the dairy milk.

Nutritional Info:

Per Serving: 174 Calories; 1g Fat (6.2% calories from fat); 4g Protein; 39g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 33mg Sodium.

Exchanges: 2-1/2 Fruit.

<<<<<<< Go to the October 2004 Newsletter

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