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Cold Plum Soup Recipe

Cold Plum Soup Recipe

When my husband and I were first married, we dined at an inn that served a flavorful plum soup. After experimenting with different recipes, I came up with my own wonderful version!
TOTAL TIME: Prep: 30 min. + chilling YIELD:13 servings

Ingredients

  • 2 cans (15 ounces each) plums
  • 1 cup water
  • 1/2 cup sugar, divided
  • 1 cinnamon stick (3 inches)
  • 1/4 teaspoon white pepper
  • Dash salt
  • 1 tablespoon cornstarch
  • 1/2 cup heavy whipping cream
  • 1/2 cup dry red wine or grape juice
  • 1 cup (8 ounces) sour cream
  • 1/3 cup creme de cassis or cranberry-raspberry juice
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • Sour cream, optional

Directions

  • 1. Drain plums, reserving juice. Pit plums; puree in a blender with juice. Transfer to a Dutch oven. Stir in the water, 1/4 cup sugar, cinnamon stick, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  • 2. In a small bowl, combine cornstarch and remaining sugar; stir in cream and wine or grape juice until smooth. Gradually add to plum mixture until blended. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring constantly. Remove from the heat; discard cinnamon stick. Stir in the sour cream, creme de cassis or cranberry-raspberry juice and lemon juice.
  • 3. Strain half of the soup through a fine mesh strainer over a 1-1/2-qt. bowl. Repeat. Stir in lemon peel. Cover and refrigerate overnight. Garnish with sour cream if desired. Yield: 13 servings (2-1/2 quarts).

Nutritional Facts

1 serving (3/4 cup) equals 143 calories, 6 g fat (4 g saturated fat), 25 mg cholesterol, 25 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.