CHINESE PEACH SOUP
This 18th century Chinese recipe takes the full advantage of the Saturn peaches* and their delicate flavor. It makes a great starter course hot or cold. It looked so good that I had to post it here for safe keeping. It comes from our local newspaper. *You may substitute another variety of fresh peach, but canned peaches will not work in the recipe.
Provided by Charlotte J
Categories Fruit
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the sugar, cornstarch and juice in a work bowl and whisking until starch is completely dissolved.
- Heat the butter in a deep saucepan until it melts, then add the sugar mixture.
- Add the peaches and cook over medium heat for 15 to 20 minutes, or until soft.
- Pour this mixture into a blender or food processor and puree until smooth and creamy.
- Return the soup to the saucepan and bring to a gentle boil.
- Remove from heat and add the rose water.
- Serve immediately or chill to serve cold.
- Serves 4 to 6 as a starter.
Nutrition Facts : Calories 250.9, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 50, Carbohydrate 50.7, Fiber 2.5, Sugar 28.4, Protein 1.4
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love