Recipe Chilled Peach Bisque Amish Cooking Soup Recipes

Puree the peaches with sugar in blender or food processor. Add sour cream, half-and-half and cream. Refrigerate and allow to sit for several hours to draw the flavors. Add brandy (optional) just before serving. Sprinkle top of each serving with cinnamon. Top with a dollop of whipped cream or a slice of fresh peach.
Placing the soup bowls in the freezer before serving will keep the soup cold for a longer period of time.

1 lb. fresh or frozen drained peaches, peeled
6 T. brown sugar
8 oz. sour cream
1 qt. half-and-half (milk may be used for a lighter soup)
1 pint heavy whipping cream
1/8 c. brandy
2 T. cinnamon
whipped cream or fresh peach slices for garnish

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

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