Peach, Blueberry Soup

Peach, Blueberry Soup

2 pounds Peaches

10 oz Sugar

1/8 cup Vanilla

1/4 cup Lemon Juice

2 cups Coconut Milk

1 pint Blueberries

Wash peaches, remove pit and dice. Place peaches, sugar, vanilla and lemon juice in a pot and simmer for 10 minutes. Remove from heat and puree in food processor, then chill. Mix peaches and coconut milk together and mix in whole fresh blueberries. Ladle soup into bowls and top with honey croutons. Makes – 6 servings

Honey Croutons

4 slices White Bread

2 oz Butter

2 oz Honey

Dice bread into ¼ inch cubes. Melt butter in sauce pan. Toss in bread cubes and sauté till golden and crispy. Remove from heat, add honey and toss well to coat. Garnish for 6 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989 - . This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

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