Updated Monday, August 16th, 2004
Total Time: 30
Yield: 8 servings
Meanwhile, to assemble toppings, halve the plums and peaches. Remove pits, turn skin side up, and make a series of 1/8-inch-wide vertical cuts, leaving enough skin at the top to hold each half together. Place each half into a bowl, then spread slices out into a fan shape.
When soup is done cooking, remove cinnamon stick, divide into two batches, and puree in a blender (be careful–hot liquids can splatter), then strain. To serve, spoon soup into bowls, top each with fruit and a scoop of vanilla ice cream or fruit sorbet.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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