Cold Plum Soup Spiced Plum Soup
Cold Plum Soup:
1 can Purple plums, 1-lb. 13-oz. 1 cup Water
2/3 cup Sugar 1 Cinnamon stick
3/4 tsp White pepper 1 pinch Salt 1 cup Sour cream
4/2 cup Heavy cream
5/2 cup Dry red wine 1 Tbsp Cornstarch 2 Tbsp Lemon juice 1
tsp Grated lemon rind 3 Tbsp Brandy
Pit and chop plums, combine with syrup in a saucepan. Add
water, sugar, cinnamon, salt and pepper. Bring to a boil,
reduce heat, simmer 5 minutes stirring occasionally. Mix
wine and heavy cream with cornstarch, add to mixture and
cook until thickened. Stir in lemon juice, rind and wine,
remove from heat. Place 1/2 cup soup in small bowl, whisk in
sour cream. Add brandy and stir mix back into the soup pan
until smooth. Chill at least 4 hours. Serve in cups, garnish
with dollops of sour cream and sprinkle with cinnamon.
Note: The recipe calls for a can of purple plums weighing
1-lb. 13-oz. You may have to experiment a little to
see how this translates to plums-not-in-the-can.
Spiced Plum Soup:
2 lb ripe purple plums washed, halved and pitted 1 six-inch
thin strip of orange zest 1 1/2 cup orange juice
1/4 tsp cinnamon
2/2 tsp cardamom
3/8 tsp ground cloves
4/2 cup honey
5/2 cup plain yogurt 2 tsp balsamic vinegar
GARNISH: Spoonsful of yogurt swirled into each serving
Mix the plums, orange zest, orange juice, cinnamon,
cardamom, cloves, and honey in a saucepan. Bring to a
boil, then reduce heat, cover, and simmer for about 30
minutes, until the fruit is very soft. Puree the entire
contents in a blender, skins and all. Stir in the yogurt.
If you plan to serve it cold, chill in the refrigerator
for several hours. When ready to serve, add more orange
juice, if you like, to achieve your preferred consistency.
Stir in the balsamic vinegar, then ladle into small bowls.
Swirl a spoonful of yogurt into each portion as a garnish.
Serve in small portions to 6 to 8 people. Comments: This
is a strongly flavored, sweet-[censored] appetizer soup -
redolent of warm harvests and autumn weather, a perfect
start to a meal of roast pork or duck and roasted
vegetables. The yogurt stirred in at the end creates a
wonderful contrast of color and flavor. This soup is
excellent piping hot - and also chilled.
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