Peachy Ginger Soup Recipe Reviews - Allrecipes.com (Pg. 1)
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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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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Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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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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Cooking Level: Expert

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Reviewed: Jun. 13, 2010
Hubs and I enjoyed this and will make it again when it gets VERY hot out here!
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Cooking Level: Intermediate

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Reviewed: Sep. 27, 2010
I used fresh ginger but it still just tasted like peaches pureed with cream. I doubt I will be making this again but if I do i will add more ginger and maybe some other things. I prefer peaches with whipped cream on top.
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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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Photo by Pesco

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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