1. Combine the peaches and the sour cream in a blender and work them to a puree. Add the peach, pineapple, orange and lemon juices and the sherry and blend until very smooth.
2. Transfer to a bowl, cove and chill thoroughly (at leas 2 hours) then ladle into chilled bowls, add the mind and serve either as a first course or dessert.
From "The Greenbriar Cookbook," The Greenbriar, White Sulphur Springs , WV as published in the Chicago Tribune Magazine (5/16/930
Your Greenbirar Peach Soup is ready. Bon appetit!
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