Katharine Schub's Cool Peach and Tomato Bisque
Serves 4        


    1 medium onion, chopped

    2 tablespoons unsalted butter

    2 large peaches, peeled and chopped (about ¾ lb)

    4 large tomatoes, chopped (about 2 lbs)

    1/3 cup creme fraiche or sour cream

    Salt and fresh ground pepper, to taste

    Chiffonaded basil

    Saute chopped onion in butter until translucent.
    Stir in peaches and tomatoes.
    Simmer on low flame for 10 minutes.
    Puree the tomato peach mixture with creme fraiche or sour cream.
    Chill. Season to taste. Serve with a flourish of basil. 

Insatiable, The Book, Bby Gael Greene







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