Friday, July 30, 2010

Chilled Peach Soup


1 cup dry white wine
1 cup peach schnapps
1/2 cup sugar
1 teaspoon chopped fresh mint leaves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups half-and-half 
10 fresh peaches, sliced


Place white wine, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, and half-and-half together in a bowl, and stir until well blended and sugar is dissolved. Add sliced peaches, and transfer to a saucepan.

Cook over medium heat for 15 minutes, stirring frequently and reducing heat if necessary to prevent scorching cream. Remove from heat when peaches are tender. Cool to a safe temperature for blending. Process in a blender or food processor until completely smooth. Cover, and refrigerate until ready to serve. Serve chilled.

Sunday, July 4, 2010


Makes 8 cups

2 tsp canola oil

1 medium onion, finely chopped

2 cloves garlic, chopped

1 medium leek, white part only, finely sliced

1 stick of celery, sliced

1 tsp dried thyme

1 medium cauliflower, trimmed and cut into small florets

1 medium Yukon gold potato, cut into 1-inch pieces

4 cups fat-free, low-sodium broth

1/4 cup fresh parsley, chopped

Freshly ground black pepper


Heat oil on medium in a large heavy-bottomed saucepan or soup pot. Sauté onions, garlic, leek and celery, and cook until softened - about 4-5 minutes. Sprinkle thyme. Add cauliflower, potato and the chicken broth. Bring to a boil, then turn heat to low; stir in parsley, then cover and simmer for 25 minutes, until cauliflower and potato are soft.

Remove from heat and cool. Blend. Add freshly ground pepper to taste. Reheat and serve.