Recipe - Greenbirar Peach Soup

2 pound Ripe Peaches (about 4 cups
roughly chopped, reserve
the juice)
1 One half cup Sour cream
1 cup Reserved peach juice
One half cup Pineapple juice
One half cup Orange juice
One fourth cup Lemon juice
One fourth cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini