Tuesday, December 14, 2010

PUMPKIN-PEACH SOUP


It sound like a strange combination, but don’t let that put you off, for this soup is
Quit memorable. I suggest that you make it a day or two ahead. Beside saving time
On the soup will benefit enormously from giving the flavors a chance to mingle
And mellow.

Two 16-ounce cans cling peach in juice, pureed with their juice
Two 16-ounce cans soled-pack pumpkin 4 cup chicken broth
½ teaspoon grated lemon rind
¼ cup fresh lemon juice
1 teaspoon dried fines herbs
½ teaspoon ground white pepper

in large sauce pan, mix together all ingredients. Cook over medium heat stirring
frequently, until heated through. Ladle into shallow soup bowel. It may be served
hot or chilled.            
                              SERVINGS FOR 9 TO 12

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