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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Peach and Yogurt Soup

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Peach and Yogurt Soup Empty Peach and Yogurt Soup

    Post by Lobo Fri 29 Jan 2016, 12:01 am

    Peach and Yogurt Soup Img51l
    Peach and Yogurt Soup
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    Prep Time: 15 minutes
    Cook Time: 0 minutes
    Servings: 4
    Any variety of peach or nectarine works for this soup. To peel fuzzy peaches with ease, blanch them first. Fill a large saucepan three-fourths full of water and bring it to a boil. Using a sharp knife, score an X in the blossom end of each peach. Immerse 2 or 3 peaches in the boiling water and leave for 15 to 30 seconds, just until the skin begins to wrinkle. Using tongs or a slotted spoon, transfer the peaches to a large bowl of ice water to cool completely, then peel away the skins. Repeat until all the peaches are peeled.






    • 66

    Ingredients:


    • 2 lb. ripe peaches, peeled
    • 1 1⁄2 cups peach yogurt
    • 2 Tbs. tawny port
    • 1⁄3 cup Johannisberg Riesling
    • 1⁄4 tsp. ground ginger
    • Pinch of freshly grated nutmeg
    • Fresh mint leaves for garnish

    Peach and Yogurt Soup Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    Cut the peeled peaches in half and remove the pits. Cut the peaches into small cubes. Cover and refrigerate 1/4 cup of the cubed peaches for garnish.

    In a food processor, puree the remaining cubed peaches until smooth.

    Pour the peach puree into a bowl and stir in the yogurt, port, Riesling, ginger and nutmeg. Whisk to blend well. Cover and refrigerate until well chilled, at least 4 hours.

    Ladle the soup into chilled bowls and garnish with the reserved cubed peaches and mint leaves. Serve immediately. Serves 4.

    Serving Tip: This soup is particularly good as a first course for a light outdoor luncheon. You could also serve it as a refreshing finale to a warm-weather dinner.
    Adapted from Williams-Sonoma Collection Series, Soup, by Diane Rossen Worthington (Simon & Schuster, 2001).
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