PREPARATION:

Spiced Berry Soup:

1. In a large, heavy gauge saucepan, combine berries, peach juice, honey, water, lime juice, ground cinnamon, vanilla extract, and nutmeg. Bring to a boil, reduce heat and cook over a low simmer for 20 minutes or until berries have softened. Remove mixture from heat and cool slightly.
2. Place a china cap or other fine mesh sieve over a bowl and press berry mixture through
3. sieve. Be sure to press all of the juice and the pulp through the sieve. Discard the seeds. In a blender, combine the berry mixture with 8 ounces of the goat milk yogurt and blend well.
4. Place the soup in the refrigerator until thoroughly chilled, at least 2 hours and up to
5. overnight. Serve the soup in cold bowls, garnished with slices of Caramelized Peaches, a dollop of the remaining yogurt, toasted almonds and any remaining poaching liquid from the peaches. Serve immediately.

Caramelized Peaches:

1. Cut the peaches in half, remove the stone, and slice each half into quarters. In a medium saucepan, combine port, sugar, cardamom, cinnamon and vanilla bean and bring to a boil. Reduce heat and cook until mixture is somewhat syrupy, about 3 minutes. Add the peaches, stir to coat and cook for another 3 to 4 minutes or until the peaches are golden and are nicely coated in the syrup. Serve the peaches with the Spiced Blackberry Soup, or spooned over vanilla ice cream.

   Editor's Note: Look for organic almonds and if using goat's milk, look for organic. Use organic, locally-grownproduce as much as possible.

2. Learn more about sustainable food choices with our Eat Green Guide.

3. This recipe was featured in the Souper Girl Episode of Emeril Green.