Roasted Peach Soup

Recipe by PaulaG
READY IN: 4hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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