This week, Roy decided that he wanted to make something patriotic for Australia Day. One of Roy's friends was telling him about her Mother and the dinner parties she used to hold. She remembered her Mother serving a fruit soup as one of the courses, and wondered if Roy had a recipe for one. Fruit soups are a little out of fashion as an entree at the moment, but in Summer they are really very refreshing. This one is a variation on an old SPC recipe and uses peach and raspberry flavours, and if you like you can add a dollop of vanilla icecream to turn it into a light dessert. The Peach and Raspberry combination are like the famous Peach Melba flavours, a dessert which commemorates the famous Australian Opera singer, Dame Nellie Melba. So this week, Roy Creates Peach Melba Soup.
You Will Need:
- A large tin of peach slices in natural juice. Keep the tin in the fridge so the soup will be nice and cold if you want to serve it immediately.
- 1 cup of water
- 2 tablespoons of lemon juice
- The zest of a lemon
- The zest of half an orange
- Greek style yoghurt (or vanilla ice cream) to serve
- Mock Melba Sauce. Roy made this last week and you can find the recipe here.
Optional
- A drop of orange oil or adults might like a splash of something else.
Method:
- In a large bowl, combine the peach slices, lemon juice and orange oil (if using it)
- Use a stick blender to blend the soup until it is smooth. If you don't have a stick blender you could use a food processor.
- Add the zests and stir them through the soup.
- Chill until ready to serve.
- Pour the soup into serving bowls and add a dollop (to taste - Roy used about 1 dessertspoon full per bowl) of Greek yoghurt in the centre.
- Drizzle the Mock Melba Sauce on top of the soup.
- Enjoy! This is a great entree when served like this, but can easily become a light dessert if you swap the yoghurt for icecream or frozen yoghurt.
