Chilled Honey Roasted Peach And Cardamom Soup With Coconut Cream Recipes

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.

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.

Steps:

• Combine honeydew melon, coconut milk, honey, lime juice, cinnamon, and ginger in a blender; blend until smooth. Refrigerate for 1 hour and serve chilled.

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.

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.

Steps:

• Preheat oven to 350 degrees. Line rimmed baking sheet with aluminum foil. Toss peaches, brown sugar and honey in large bowl. Place peaches cut side down on prpared 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 or blender and cool; blend until smooth. Add pineapple juice, cardamom and salt; blend until smooth. Transfer soup to a medium bowl, season to taste with lime juice. Cover and refrigerate for 2-8 hours. Pour cilled soup into bowls and pour coconut cream in center, sprinkle with a dash of nutmeg, add a sprig of mint or a few peach slices and serve.

Steps:

• Preheat oven to 275 degrees F. (135 degrees C). Roast garlic cloves on a baking sheet for about 30 minutes, or until golden but not burnt.
• Heat the oil in a medium saucepan over medium heat, sweat the onions and peaches until softened. Season with curry powder, turmeric, roasted garlic, and sugar. Cook over medium to low heat until caramelized, about 30 minutes. Deglaze the pan with Chardonnay wine, then stir in the vegetable stock.
• Remove from heat, and puree the soup in a blender or food processor, and strain through a fine sieve. Stir in the coconut milk, and season with salt and pepper. Reheat if desired, before serving.