Recipe: Greenbrier Peach Soup

By Gwen Ashley Walters

Greenbrier Peach Soup

Adapted from The Greenbrier Cookbook
8 servings

The Greenbrier has its own peach orchard. If you don't have access to Greenbrier peaches, substitute any fresh, extremely ripe peaches. Note that this recipe requires 1 cup reserved peach juice from the fresh peaches.

2-1/2 pounds fresh peaches, peeled and pitted
with juices reserved (about 4 cups peaches,
roughly chopped; 1 cup juice)
1-1/2 cups sour cream
1/2 cup pineapple juice
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup dry sherry
1 cup reserved peach juice
8 mint springs

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

2. Add the remaining ingredients, except the mint, and blend until very smooth.

3. Transfer to a bowl, cover and chill thoroughly, at least 2 hours up to overnight.

4. To serve, stir the soup and ladle into chilled bowls. Garnish with mint.

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Gwen Ashley Walters is cookbook author, cooking teacher, food writer and Certified Culinary Professional with a degree in Culinary Arts. Gwen's travel guide/cookbooks, The Great Ranch Cookbook, (1998) and The Cool Mountain Cookbook, (2001) were published by Pen & Fork Communications.

This page created July 2001

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