Cold Plum Soup Recipe
Cold Plum Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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!
MAKES:
13 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
13 servings
TOTAL TIME:
Prep: 30 min. + chilling

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

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.
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.
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).
Originally published as Cold Plum Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p55

Nutritional Facts

3/4 cup: 143 calories, 6g fat (4g saturated fat), 25mg cholesterol, 25mg sodium, 17g carbohydrate (15g sugars, 0 fiber), 1g protein.

  • 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
  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).
Originally published as Cold Plum Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p55

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