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.