Peach Soup Recipe

Many people asked for this recipe at Black Hat on Saturday so I thought I would blog it here.  It is a recipe from Cooking Light, one of my favorite places for delicious recipes :)  I multiplied the recipe by 3 for Black Hat.  Enjoy!

Vanilla-Roasted Peach Soup with Cardamom Cream 

2 tablespoons sugar
1 (4-inch) vanilla bean, split lengthwise
1½ tablespoons honey
1½ cups orange juice
1/8 teaspoon salt

1/8 teaspoon vanilla extract

¼ cup low-fat sour cream

1/8 teaspoon ground cardamom

Slice peeled peaches (optional)

1. Preheat oven to 350°.

2. 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 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 w/cardamom cream.  Garnish w/sliced peaches, if deserved.

Yield:  4 servings

CALORIES 143 (12% from fat); FAT 1.9g; CHOLESTEROL 6mg; CARBOHYDRATE 31.7g; PROTEIN 1.6g; FIBER 1.7g