Chilled Honey-Roasted Peach And Cardamom Soup With Vanilla Cream
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
59
Spice
34
Sweetness
51
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350°F
2
Line rimmed baking sheet with parchment paper
3
Toss peaches, sugar, and honey in large bowl
4
Place peaches, cut side down, on prepared baking sheet
5
Roast peaches 15 minutes; turn over and bake until tender and juices begin to caramelize, about 10 minutes longer
6
Scrape peaches and pan juices into food processor and cool; blend until smooth
7
Add orange juice, cardamom, and salt; blend until smooth
8
Transfer soup to medium bowl; season to taste with lemon juice
9
Cover and refrigerate until cold, at least 2 hours and up to 8 hours
10
Place crème fraîche in small bowl
11
Scrape in seeds from vanilla bean halves and mix well
12
Ladle soup into 4 bowls; top with dollop of vanilla cream
13
Garnish with fresh peach slices, if desired
14
*A type of sea salt; available at some supermarkets and specialty foods stores
15
Preheat oven to 350°F
16
Line rimmed baking sheet with parchment paper
17
Toss peaches, sugar, and honey in large bowl
18
Place peaches, cut side down, on prepared baking sheet
19
Roast peaches 15 minutes; turn over and bake until tender and juices begin to caramelize, about 10 minutes longer
20
Scrape peaches and pan juices into food processor and cool; blend until smooth
21
Add orange juice, cardamom, and salt; blend until smooth
22
Transfer soup to medium bowl; season to taste with lemon juice
23
Cover and refrigerate until cold, at least 2 hours and up to 8 hours
24
Place crème fraîche in small bowl
25
Scrape in seeds from vanilla bean halves and mix well
26
Ladle soup into 4 bowls; top with dollop of vanilla cream
27
Garnish with fresh peach slices, if desired
28
*A type of sea salt; available at some supermarkets and specialty foods stores