Cinnamon Cardamom Peach Soup

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Cinnamon Cardamom Peach Soup

 

2 pounds ripe peaches

3 whole cloves

3 allspice berries

3 cardamom pods

2 cups freshly squeezed orange juice

3 tablespoons fresh lime juice or to taste

3 tablespoons honey or brown sugar or more to taste

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 cup nonfat yogurt

1 tablespoon diced candied ginger

sprigs of fresh mint for garnish

 

Drop the peaches in a pot of boiling water and boil

for 30 seconds. Rinse them under cold water and slip

off the skins. Pit the peaches and coarsely chop them.

Tie the cloves, allspice, and cardamom in cheesecloth

(or wrap in foil and pierce with a fork).

Combine the peaches, spice bundle, orange juice, lime

juice, honey, cinnamon, and ginger in a heavy

saucepan. (The amount of honey needed will depend on

the sweetness of the peaches.) Simmer for 5 to 10

minutes, or until the fruit is very soft.

Remove the spice bundle and let the soup cool to room

temperature. Puree the soup in a blender and chill.

Just before serving, whisk in the yogurt and candied

ginger. Correct seasoning, adding honey and lime juice

to taste. Serve in glass bowls or wine goblets,

garnishing each with a sprig of mint.

Serves 4 to 6.

 

 

 

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