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Greenbirar Peach Soup recipes

Category	Soups	Stumble It!
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Ingredients And Procedures

2 lb Ripe Peaches (about 4 cups

- roughly chopped, reserve - the juice) 1 1/2 c Sour cream

1 c Reserved peach juice

1/2 c Pineapple juice

1/2 c Orange juice

1/4 c Lemon juice

1/4 c Dry Sherry

8 Mint sprigs

1. Combine the peaches and the sour cream in a blender and work them to a

puree. Add the peach, pineapple, orange and lemon juices and the sherry and blend until very smooth. 2. Transfer to a bowl, cove and chill thoroughly (at leas 2 hours) then

ladle into chilled bowls, add the mind and serve either as a first course or dessert. From "The Greenbriar Cookbook," The Greenbriar, White Sulphur Springs , WV as published in the Chicago Tribune Magazine (5/16/930 posted by Bud Cloyd

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<h1>Greenbirar Peach Soup recipes</h1>
    <b>Ingredients And Procedures</b><p>
       <pre> <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 lb Ripe Peaches (about 4 cups <P>- roughly chopped, reserve - the juice) 1 1/2 c Sour cream <P>1 c Reserved peach juice <P>1/2 c Pineapple juice <P>1/2 c Orange juice <P>1/4 c Lemon juice <P>1/4 c Dry Sherry <P>8 Mint sprigs <P>1. Combine the peaches and the sour cream in a blender and work them to a <P>puree. Add the peach, pineapple, orange and lemon juices and the sherry and blend until very smooth. 2. Transfer to a bowl, cove and chill thoroughly (at leas 2 hours) then <P>ladle into chilled bowls, add the mind and serve either as a first course or dessert. From "The Greenbriar Cookbook," The Greenbriar, White Sulphur Springs , WV as published in the Chicago Tribune Magazine (5/16/930 posted by Bud Cloyd <BR><BR></P></TD></TR></TBODY></TABLE></pre>
     <p>
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