Preparation:
Remove strips of peel from 1 lemon. (be careful not
to pick up white pith) Squeeze both lemons to juice
and place juice and peaches in pan. Cook over medium
heat for 20 minutes or until peaches are tender.
Meanwhile, cut lemon peel into fine julienne strips.
Boil strips in water for 7-8 minutes and drain. Blend
cooked peaches and chicken/turkey stock in a food
processor until smooth. Stir in lemon strips and
pepper. Serve warm. |
