Reviewed: Jun. 20, 2009

I first tasted peach soup on a Holland America Cruise and the chef kindly gave me the recipe. Unfortunately it made enough for 60 people and I have had some trouble breaking it down. This recipe is similar except the HA recipe uses white wine, which is a little lighter I think.

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pizzadog

Cooking Level: Expert

Home Town: Langley, British Columbia, Canada

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Reviewed: Jul. 5, 2007

Great as a main dish or as a dessert. FYI, 3.5 lbs is about 10 standard peaches. This recipe is kind to over-ripe or bruised ones, too. I used 2 1/2 C skim milk, adding this gradually to the food processor as I processed the peaches and ginger. This made the process easier, fluffed up the mixture, and added the right amount of liquid with far less calories than heavy cream. I also used 2 teaspoons finely chopped fresh ginger. A little cinnamon on top might also taste good.

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MPEPLIN

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Reviewed: Aug. 4, 2006

This was a strange recipe but I tried it because I love ginger and peaches. I almost wanted to freeze it because it seemed more like a dessert than a soup, but it wasn't sweet enough to do that. It tasted OK. If I made it again I would use fresh ginger. Blanching the peaches worked very well for getting the skins off.

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Pesco

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Aug. 15, 2005

I left out the rum because I didn't have any on hand. It was great without it; really unusual and refreshing. I used fresh ginger, which is great for digestion. To remove the peach skins, immerse in boiling water for a few seconds and then in ice water for a few more; the skins come right off. My guest and I loved it for the simplicity, healthful ingredients, and unique flavor.

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