Peach and Currant Soup
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Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 large, ripe Peaches (Yellow flesh)
- 200 grams Currants
- 400 milliliters Apple juice
- sugar (to taste)
- ½ lemon (juice)
- Red currant (with leaves)
Preparation steps
1.
Rinse the peaches, blanch briefly in boiling water, then peel, halve, and roughly chop. Combine peaches and apple juice in a saucepan. Cook over low heat with sugar to taste. Stir in lemon juice and lightly mash with potato masher.
2.
Combine currants, 4 tablespoons water and a little sugar in another saucepan. Bring to a boil and set aside. Place both currant syrup and peaches in the refrigerator and chill at least one hour.
3.
To serve, divide peach soup among bowls and stir in currant syrup. Serve garnished with currant bunches.
