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Cold Peach Curry Soup


32 oz Lyons White Peach Puree
12 oz Whole milk
2 T Curry
2 T Olive oil
4 oz White onion - chopped
4 oz Heavy cream
Salt to season
12 oz Crab meat
1 Lemon - zested and juiced
¼ t Ground cumin
¼ t Chili powder
¼ t Ground oregano
¼ t Garlic powder
½ ea Jalapeno - seeded and minced

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Sauté onions in olive oil until onions are translucent. Add curry and cook until it is mixed in well with the onions. Add Lyons White Peach Fruit Puree, followed by slowly whisking in the milk. Season with salt then cool in the refrigerator. Blend in a blender until smooth. Whisk in heavy cream prior to serving. Mix the crab, lemon zest, lemon juice, spices and jalapeno together. Garnish each 12 ounce serving of soup with ¼ of the crab mixture, serve in a chilled bowl.

Makes four 12 oz servings

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