This soup has a wonderfully soothing quality, both in its delicate colour and its velvety texture. The peach flavour is barely there, but just enough to intrigue.
Put the shallots and carrots in a saucepan with a quarter of the stock. Cook until soft. Cool slightly. Stone the peach(es), roughly chop the fruit and place in a food processor or blender with the carrot and shallot mixture. Add
Substitute mango for the peach, and before cooking the vegetables in the stock, fry them in sunflower oil with the cardamom and
© 1995 Frances Bissell. All rights reserved.