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Peach Blackberry Soup

When cooking with fruit, most people assume you mean baking a pie. But there's a lot more you can do with it. One of my favorite things is fruit soup. The culinary school that I attended has a restaurant that is open to the public. As pastry students, we were responsible for prepping the desserts that were offered. One summer, we offered a chilled berry soup. It was delicious! And sadly, I never copied down the recipe. 

So, instead, I went in search of other fruit soup recipes, and found this Peach Blackberry Soup recipe in Cooking Light magazine.I hope you enjoy it as much as I do! 

Peach Blackberry Soup
From Cooking Light Magazine


  • 1 cup riesling or other dry white wine, or white grape juice
  • 2 pounds fresh, underripe peaches, peeled and sliced
  • 1 (3-inch) cinnamon stick
  • 3 tablespoon honey
  • 2 teaspoon fresh lemon juice
  • ¼ teaspoon vanilla extract
  • 1 cup fresh blackberries


  1. Combine the riesling, peaches and cinnamon stick in a medium saucepan over medium-high heat and bring to a boil. Cover and reduce heat to low, simmer for 10 minutes. Remove from heat and discard cinnamon stick. If using a food processor or blender, cool to room temperature. If using an immersion blender, proceed to next step.
  2. Puree the peach mixture, in batches if necessary, until smooth. Pour pureed portions into a large bowl. Stir in honey, lemon juice and vanilla. Chill for 1 hour.
  3. To serve, ladle half a cup of soup into a bowl, and serve with a quarter cup of blackberries. Suggested garnishes: a sprig of fresh mint leaves or candied lemon zest.

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