5 Reasons to Turn Your Summer Fruit Into Soup
Few things are better in summer than sweet, ripe fruit. Since they’re usually relegated to dessert or in the occasional salad, we were surprised and delighted to see a number of lush fruit soups in Joanna Pruess’s latest book, Soup for Two: Small-Batch Recipes for One, Two or a Few. One of the highlights: peach soup with sugar-glazed blackberries. Get the recipe below, and here are Pruess’s five reasons that you should turn your fruit into soup this summer.
1. It’s the best way to use less-than-cosmetically-perfect fruit from the green-market. Many sellers set aside imperfect specimens for sale at a reduced price.
