SORT REVIEWS BY: DATE

| RATING | MOST HELPFUL

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MPEPLIN


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Pesco

	Cooking Level: Intermediate Home Town: Cleveland, Ohio, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

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.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

SEREAD


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

ADVERTISE WITH US

User Name	Password

Remember me? Forgot password?

Peachy Ginger Soup

Reviewer:

MPEPLIN

Reviewer:

Pesco

Reviewer:

SEREAD