Friday, 04/18/2008 - 12:28 am
by Angela Wilson
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Book Tour: Creamy Peach Soup Recipe by Sushie Fishbein
DAIRY OR PARVE • MAKES 6 SERVINGS • NON-GEBROKTS
4 okra, thinly sliced to look like flowers
8 large white peaches, peeled, pitted, cut into chunks
juice and zest of 3 medium oranges
¾ cup jarred baby food carrots or puréed cooked carrots
½ cup heavy cream or nondairy creamer
2 teaspoons fine sea salt
1 tablespoon plus 1 teaspoon honey
2 teaspoons lemon juice
6 fresh chives, for garnish
You can use frozen peaches; they are usually peeled.
Place the sliced okra into a small pot of water. Bring to a simmer and cook for 3–4 minutes. Drain. Set aside for garnish.
Place the peaches, orange zest, orange juice, and carrots into the bowl of a food processor fitted with a metal blade. Pulse until smooth. Add the cream or creamer, salt, honey, and lemon juice. Pulse until creamy.
Serve the soup at room temperature or chilled, in bowls garnished with a few slices of okra and a fresh chive.