Vanilla-Roasted Peach Soup with Cardamom Cream

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* Exported from MasterCook *

 

Vanilla-Roasted Peach Soup With Cardamom Cream

 

Recipe By :Jean Patterson and Danae Campbell, Cooking Light, August 2000

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 peaches -- halved and pitted, (about 2 pounds)

2 tablespoons sugar

1 4-inch piece vanilla bean -- split lengthwise

1 1/2 tablespoons honey

1 1/2 cups orange juice

1/8 teaspoon salt

1/8 teaspoon vanilla extract

1/4 cup low-fat sour cream

1/8 teaspoon ground cardamom

Sliced peeled peaches (optional)

 

Preheat oven to 350°

 

Combine peach halves and sugar in a large bowl. Scrape the seeds from vanilla

bean, and add seeds to the bowl; discard bean. Toss

the peach mixture well. Place the peaches, cut sides down, on a baking sheet

lined with parchment paper. Bake peaches at 350° for 25

minutes or until tender; cool. Peel and discard the skins. Place peaches and

honey in a blender or food processor, and process until

smooth. Add juice, salt, and vanilla; process until well-blended. Pour into a

bowl; cover and chill for 2 hours. Combine the sour

cream and cardamom. Ladle soup into bowls, top with cardamom cream. Garnish with

sliced peaches, if desired. (serving size: 1 cup

soup and 1 tablespoon cardamom cream).

 

CALORIES 143(12% from fat); FAT 1.9g (sat 1.1g, mono 0.6g. poly 0.1g); PROTEIN

1.6g; CARB 31.7g; FIBER 1.7g; CHOL 6mg; IRON 0.2mg;

SODIUM 81mg; CALC 29mg

 

S(Formatted by):

" KES on 9/15/00 "

Copyright:

" Southern Living Inc. "

 

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NOTES : Roasting the peaches brings out their natural sweetness and makes them

soft and easy to peel. But if you want to bypass that

step, just use very ripe peeled peaches, and purée them with the honey.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0