|by Mary Elizabeth Stewart|
Cooking Collections Canadian Feasts From Land & Sea Revised Edition by Federated Women's Institutes of Canada.
1 - 10 of 117 for peach soup
Peel, pit and ... juice. Heat the peach mixture to a ... and add to soup. Cover and ... hours. Serve very cold, garnish with fresh blueberries. Serves 4.
Puree peaches in ... remaining ingredients except sugar and blend well. Pass soup through a fine strainer. Add sugar to taste. Serve chilled. Serves 6-8.
Peel, pit and ... taste.) Heat the peach mixture to a ... the pieces unpureed. Cover and chill at least 3 hours. Serve very cold. Garnish with blueberries.
Place peaches, pineapple ... Cut reserved 1/2 cup peach slices into chunks; stir into blended mixture. Cover, refrigerate until serving time. 8 servings.
Puree the peaches. Add other ingredients and blend well. Canned peaches may be used instead of fresh. Serve chilled.
Puree peaches with sugar in food processor. Blend in yogurt, orange juice and lemon juice. Pour into a bowl; cover and refrigerate overnight. Garnish ...
Puree' strawberries until smooth. Add remaining ingredients and chill. Garnish with whole berries. Wonderful and cool on a summers day.
Place papaya in ... well combined. Transfer soup to large bowl; ... Serve soup in crystal stem desserts. Garnish with mint sprigs and serve. Serves 6 to 8.
Peel and pit ... all ingredients in soup pot (tie cloves ... chill in refrigerator. Serve with a dollop of whipped cream on top and garnish with mint leaves.
Place peaches, pineapple ... creamy. Pour into large bowl. Cut 1/2 cup peach slices into chunks; stir into blended mixture. Cover; refrigerate until serving.
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