Best 4 Chilled Honey Roasted Peach And Cardamom Soup With Vanilla Cream Recipes

In this article, we will embark on a delightful culinary journey to create an exquisite dish that combines the sweetness of honey, the tartness of peaches, the warmth of cardamom, and the richness of vanilla cream. This chilled honey roasted peach and cardamom soup with vanilla cream is a symphony of flavors and textures that will transport your taste buds to a state of pure bliss. From selecting the freshest ingredients to perfecting the cooking techniques, we will guide you through every step of this culinary adventure, ensuring that you create a dish that will impress and delight your friends and family.

Let's cook with our recipes!

CHILLED HONEY-ROASTED PEACH AND CARDAMOM SOUP WITH VANILLA CREAM

Chilled Honey-Roasted Peach and Cardamom Soup with Vanilla Cream image

Categories 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

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

3 large peaches (1 1/4 to 1 1/2 pounds), peeled, halved, pitted
2 tablespoons (packed) golden brown sugar
1 1/2 tablespoons honey
1 1/2 cups fresh orange juice
1/2 teaspoon ground cardamom
1/4 teaspoon fleur de sel* or fine sea salt
1 to 2 teaspoons fresh lemon juice
1/4 cup crème fraîche or sour cream
1 4-inch piece vanilla bean, split lengthwise
Fresh peach slices (optional)

Steps:

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.

CHILLED PEACH SOUP

Chilled Peach Soup image

Here's a peachy way to begin a lady's luncheon or brunch. This refreshing soup shared by Lane McLoud of Perry, Georgia stars her home state's premier fruit crop. The toasted almonds on top are a nice complement to the sweet-tart flavor. "A serving of this fruit soup is surprisingly filling," she writes.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

3 cups chopped peeled fresh peaches
1 cup (8 ounces) fat-free plain yogurt
1 teaspoon lemon juice
1/8 to 1/4 teaspoon almond extract
6 tablespoons sliced almonds, toasted
Fresh mint, optional

Steps:

In a blender or food processor, combine the peaches, yogurt, lemon juice and extract; cover and process until smooth. Refrigerate until chilled. Serve with almonds and mint if desired.

Nutrition Facts : Calories 158 calories, Fat 7g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 35mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

CHILLED PEACH SOUP

Chilled Peach Soup image

So tasty that people were actually scraping their bowls!

Provided by JDVMD

Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes

Time 55m

Yield 10

Number Of Ingredients 8

Ingredients

1 cup dry white wine
1 cup peach schnapps
½ cup sugar
1 teaspoon chopped fresh mint leaves
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups half-and-half cream
10 fresh peaches, sliced

Steps:

Place white wine, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, and half-and-half together in a bowl, and stir until well blended and sugar is dissolved. Add sliced peaches, and transfer to a saucepan.
Cook over medium heat for 15 minutes, stirring frequently and reducing heat if necessary to prevent scorching cream. Remove from heat when peaches are tender. Cool to a safe temperature for blending. Process in a blender or food processor until completely smooth. Cover, and refrigerate until ready to serve. Serve chilled.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 29.4 g, Cholesterol 17.9 mg, Fat 5.7 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 3.5 g, Sodium 26.6 mg, Sugar 26 g

ROASTED PEACH SOUP

Roasted Peach Soup image

This recipe is for Royal Caribbean International Cookbook. It is one of those wonderful chilled, fruit soups they serve to you on a cruise.

Provided by PaulaG

Categories Strawberry

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 large peaches, peeled, halved and pitted
1 1/2 cups granulated sugar
2 cups peach nectar
1 star anise, cracked
1 vanilla bean, split
3 oranges, juice of
2 lemons, juice of
1 cup strawberry, washed and hulled
2 sprigs of fresh mint

Steps:

Preheat oven to 400 degrees.
Lightly butter a baking sheet.
Place peach halves cut side down, on prepared baking sheet.
Sprinkle the peaches with 1/2 cup sugar and bake for 15 to 20 minutes.
Place the baked peaches in a food processor or blender, along with any drippings from the pan.
Puree until smooth, stopping 2 to 3 times to scrape down the sides.
Transfer to a large nonreactive bowl and set aside.
In a small nonreactive saucepan, combine the peach nectar, remaining sugar and star anise over medium heat.
Use the tip of blunt knife to scrape the vanilla bean seeds into mixture.
Bring to a boil and then remove from heat.
Let the syrup infuse for about 1 hour; then strain through a fine sieve into a nonreactive bowl and add the citrus juices.
Slowly add the peach syrup to the peach puree until the desired flavor is achieved.
If the soup is flavored to your liking but too thick, add a little plain peach juice to thin.
Cover and refrigerate until completely cold.
To serve, ladle into chilled soup cups and garnish with sliced strawberries and mint.

Nutrition Facts : Calories 465.1, Fat 0.7, SaturatedFat 0.1, Sodium 10, Carbohydrate 118.8, Fiber 4, Sugar 95.8, Protein 2.5

Tips:

When choosing peaches for this soup, look for ripe, fragrant fruit that is free of blemishes.
Be sure to roast the peaches until they are caramelized and slightly browned. This will give the soup a rich, smoky flavor.
Use a good quality honey for this soup. The honey will add sweetness and depth of flavor to the soup.
If you don't have cardamom pods, you can use ground cardamom instead. Just be sure to use a light hand, as cardamom can be overpowering.
The vanilla cream is a great way to add richness and creaminess to the soup. If you don't have any vanilla beans, you can use vanilla extract instead.
This soup can be served warm or cold. If you are serving it cold, be sure to chill it for at least 4 hours before serving.

Conclusion:

This chilled honey-roasted peach and cardamom soup with vanilla cream is a delicious and refreshing summer soup. It is easy to make and can be served warm or cold. The roasted peaches give the soup a rich, smoky flavor, while the cardamom and vanilla add a touch of spice and sweetness. The vanilla cream adds richness and creaminess to the soup, making it a truly special dish. This soup is sure to be a hit at your next summer gathering.