Summer Entertaining 2000: Mother Cooks Best

  Ripe Peach, Blueberry, and Prosecco Soup

The Chef
LIDIA BASTIANICH of Felidia and Becco

Serves eight.

10 ripe peaches (preferably white), peeled and sliced
1/2 cup powdered sugar
Juice of 2 oranges
Juice of 2 lemons
2 cups prosecco
30 mint leaves, torn into pieces
1 pint blueberries

Cooking Instructions
Mix the sliced peaches with sugar in a large bowl. Mix orange and lemon juices with the prosecco, and pour over the peaches. Add half the mint leaves and allow to marinate in the refrigerator for 20 minutes. Stir in the blueberries, and garnish with the remaining mint.