Chilled Honey-Roasted Peach and Cardamom Soup with Vanilla Cream


With spring and summer rapidly approaching, (I hope!!) fruit soup starters are a big hit here at The William Henry Miller Inn. Ithaca is all about fresh fruit and this soup is the perfect hit. Use peaches that have been quick frozen if you are doing it now.. but be sure to bookmark the recipe and make it when peaches are ripe from the tree, and plentiful. (OK, now I am salivating.
Nothing better than tree- ripe peaches!)No need to spend money on raw honey for this one as the raw qualities go away when heated above 120 degrees F.




adapted from a recipe found in Bon Apetit




1 ¼ to 1 ½ pounds of peaches (okay to use frozen)

2 packed Tablespoons of brown sugar

1 ½ Tablespoons honey

1 ½ cups fresh orange juice

½ teaspoon cardamom

¼ teaspoon Fleur de sel (salt)

1 to 2 teaspoons fresh lemon juice

Vanilla Cream

¼ cup sour cream

Vanilla to taste


Preheat oven to 350 degrees.

Line a baking sheet with parchment paper (lining the sheet pan is a MUST).

Toss peaches, brown sugar and honey together in a large bowl and place peaches on the baking sheet.

Roast peaches for 15 minutes. Turn over and bake about ten minutes longer.

Put the peaches and the juices in a food processor and process until smooth.

Add the orange juice (I also added peach nectar); cardamom and salt and blend until smooth.

Transfer to a bowl and add lemon juice.

Chill several hours (I chilled overnight).

Top with vanilla cream.

The William Henry Miller Inn
Lynnette Scofield

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