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From: djw@qumix.UUCP (David Wright)
Newsgroups: net.cooks
Subject: Re: Summer Meals
Message-ID: <751@qumix.UUCP>
Date: Tue, 2-Jul-85 15:37:57 EDT
Article-I.D.: qumix.751
Posted: Tue Jul  2 15:37:57 1985
Date-Received: Thu, 4-Jul-85 04:08:56 EDT
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Organization: Qume Corp., San Jose, CA
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Since peaches are beginning to come into season, here is a recipe 
for chilled peach soup. This can be served as a soup or as a dessert.

CHILLED PEACH SOUP

Ingedients:
	
	1 1/2 cups Water
	4 Cloves
	3/4 cup Sugar
	1 stick Cinnamon, broken into pieces
	2 tbls Cornstarch, diluted with 1/4 cup Water
	1 1/2 cups Dry White Wine
	4 lbs Peaches, with peels
	Blueberries, as a garnish
	Whipped Cream, as a garnish

**********

1. Place water, cloves, sugar and cinnamon in a soup pot. Bring to a
   boil and simmer slowly for 10 minutes.

2. Add the diluted cornstarch and bring to a boil. Stirring constantly
   with a whisk, immediately remove pot from heat and let cool.
   Keep stirring.

3. When cold, add the wine to the syrup mixture and refrigerate.

4. Puree the beaches and add to the syrup.

5. Refrigerate overnight, before serving.

6. Garnish with blueberries and a dollop of whipped cream.