• July 24, 2020

Sue’s Peach Bisque

Sue’s Peach Bisque

Sue’s Peach Bisque 1024 949 Cooking Aboard with Jill

Sue and Mark Erwin are sailing friends of ours. Sue told me that when they first became Innkeeper’s at the Green Trails Inn in Vermont in 1995, she felt a little overwhelmed with all the meal responsibilities. It not only involved creating and cooking but also serving a 4-course gourmet meal every evening for their guests. So, they had two other experienced Innkeepers over to “show them the ropes.” Linda was one of the Innkeepers and an experienced chef. She had published a cookbook, called “Dinner at Seven” that included recipes she used while running her Windham Hill Inn. Sue told me that she used quite a few recipes from Linda’s cookbook and this is one of them. I have titled this recipe Sue’s Peach Bisque. It is refreshing, fruity and creamy. Also, this apparently was a big hit with their guests at the Green Trails Inn over the years!

 Three 15-ounce cans of organic peach slices (with peach and pear juice)
 1 cup orange juice
 1 cup sour cream or plain yogurt
 Sherry, to taste*

1

2

In a blender, add the peach slices with juice.

3

Pulse until thick and mixed. Add the orange juice.

4

Fold in the sour cream. This bisque can be eaten warmed or chilled. If not using right away, cover and refrigerate. If you prefer the bisque to be warmed, just put it in a pan on your stove to and heat for a few minutes. Serve the peach bisque with extra peach slices and fresh mint. Serves 4-6**

5

*Sherry should be the drinking type and not cream or cooking sherry. A splash can be added to the bisque or served on the side.

**This bisque can be served to accompany the main dish which could be pork, roasted chicken, grilled portobello mushrooms, seafood, pasta or any other dish that pares well with fruit.

Ingredients

 Three 15-ounce cans of organic peach slices (with peach and pear juice)
 1 cup orange juice
 1 cup sour cream or plain yogurt
 Sherry, to taste*

Directions

1

2

In a blender, add the peach slices with juice.

3

Pulse until thick and mixed. Add the orange juice.

4

Fold in the sour cream. This bisque can be eaten warmed or chilled. If not using right away, cover and refrigerate. If you prefer the bisque to be warmed, just put it in a pan on your stove to and heat for a few minutes. Serve the peach bisque with extra peach slices and fresh mint. Serves 4-6**

5

*Sherry should be the drinking type and not cream or cooking sherry. A splash can be added to the bisque or served on the side.

**This bisque can be served to accompany the main dish which could be pork, roasted chicken, grilled portobello mushrooms, seafood, pasta or any other dish that pares well with fruit.

Sue’s Peach Bisque


Translate »