Cinnamon Peach Soup Recipe - Cooking Index
Cinnamon Peach Soup Recipe - Cooking Index
Here's a great cold soup for a hot summer day. For best results, use peaches that are ripe to the point of being squishy soft. A similar soup could be made with nectarines or apricots.
Type: Fruit, Low Fat| 2 lbs | 908g / 32oz | Ripe peaches |
| 3 | Whole cloves | |
| 3 | Allspice berries | |
| 3 | Cardamom pods | |
| 2 cups | 474ml | Freshly squeezed orange juice |
| 3 tablespoons | 45ml | Fresh lime juice - or to taste |
| 3 tablespoons | 45ml | Honey or brown sugar - or more to taste |
| 1 teaspoon | 5ml | Ground cinnamon |
| 1 teaspoon | 5ml | Ground ginger |
| 1 cup | 237ml | Nonfat yogurt |
| 1 tablespoon | 15ml | 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. This recipe serves 4 to 6.
Content per Serving:
calories .. 215 protein .. 5 g carbohydrates .. 51 g
sodium .. 46 mg cholesterol .. 1 mg
Source:
STEVEN RAICHLEN'S HIGH-FLAVOR, LOW-FAT COOKING by Steven Raichlen (c) 1992 - Camden House Publishing, Inc., Charlotte, VT - 256 pages - $18.95 - As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.