Chilled Honey-Roasted Peach and Cardamom Soup with Vanilla Cream

Chilled Honey-Roasted Peach and Cardamom Soup with Vanilla Cream
Chilled Honey-Roasted Peach and Cardamom Soup with Vanilla Cream
Serve this slightly sweet soup as a cooling first course or a light dessert.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Soup/Stew Food Processor Dairy Fruit Dessert Roast Peach Vanilla Summer Chill Honey Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
  • 1 1/2 tablespoons honey
  • 1 1/2 cups fresh orange juice
  • 1/2 teaspoon ground cardamom
  • 2 tablespoons (packed) golden brown sugar
  • 1/4 cup crã¨me fraã®che or sour cream
  • Carbohydrate 38 g(13%)
  • Cholesterol 7 mg(2%)
  • Fat 3 g(5%)
  • Fiber 3 g(10%)
  • Protein 2 g(5%)
  • Saturated Fat 2 g(8%)
  • Sodium 155 mg(6%)
  • Calories 182

Preparation Preheat oven to 350°F. Line rimmed baking sheet with parchment paper. Toss peaches, sugar, and honey in large bowl. Place peaches, cut side down, on prepared baking sheet. Roast peaches 15 minutes; turn over and bake until tender and juices begin to caramelize, about 10 minutes longer. Scrape peaches and pan juices into food processor and cool; blend until smooth. Add orange juice, cardamom, and salt; blend until smooth. Transfer soup to medium bowl; season to taste with lemon juice. Cover and refrigerate until cold, at least 2 hours and up to 8 hours. Place crème fraîche in small bowl. Scrape in seeds from vanilla bean halves and mix well. Ladle soup into 4 bowls; top with dollop of vanilla cream. Garnish with fresh peach slices, if desired. *A type of sea salt; available at some supermarkets and specialty foods stores.

Preparation Preheat oven to 350°F. Line rimmed baking sheet with parchment paper. Toss peaches, sugar, and honey in large bowl. Place peaches, cut side down, on prepared baking sheet. Roast peaches 15 minutes; turn over and bake until tender and juices begin to caramelize, about 10 minutes longer. Scrape peaches and pan juices into food processor and cool; blend until smooth. Add orange juice, cardamom, and salt; blend until smooth. Transfer soup to medium bowl; season to taste with lemon juice. Cover and refrigerate until cold, at least 2 hours and up to 8 hours. Place crème fraîche in small bowl. Scrape in seeds from vanilla bean halves and mix well. Ladle soup into 4 bowls; top with dollop of vanilla cream. Garnish with fresh peach slices, if desired. *A type of sea salt; available at some supermarkets and specialty foods stores.