Vanilla-Roasted Peach Soup With Cardamom Cream (3 PTS)

Recipe Ingredients

3		Peaches - halved and pitted,
		(about 2 pounds)
2 tablespoons	30ml	Sugar
1		Vanilla bean - split lengthwise
1 1/2 tablespoons	22ml	Honey
1 1/2 cups	355ml	Orange juice
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Vanilla extract
1/4 cup	59ml	Low-fat sour cream
1/8 teaspoon	0.6ml	Ground cardamom
		Sliced peeled peaches (optional)

Recipe Instructions

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."

Source:
Jean Patterson and Danae Campbell, Cooking Light, August 200

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