Taste of Home
Cold Plum Soup
TOTAL TIME: Prep: 30 min. + chilling
YIELD: 13 servings (2-1/2 quarts).
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! —Carol Klein, Franklin Square, New York
Ingredients
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2 cans (15 ounces each) plums
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1 cup water
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1/2 cup sugar, divided
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1 cinnamon stick (3 inches)
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1/4 teaspoon white pepper
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Dash salt
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1 tablespoon cornstarch
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1/2 cup heavy whipping cream
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1/2 cup dry red wine or grape juice
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1 cup sour cream
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1/3 cup creme de cassis or cranberry-raspberry juice
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2 tablespoons lemon juice
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1 teaspoon grated lemon zest
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Sour cream, optional
Directions
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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.
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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.
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3.
Strain half of the soup through a fine mesh strainer over a 1-1/2-qt. bowl. Repeat. Stir in lemon zest. Cover and refrigerate overnight. Garnish with sour cream if desired.
Nutrition Facts
3/4 cup: 143 calories, 6g fat (4g saturated fat), 25mg cholesterol, 25mg sodium, 17g carbohydrate (15g sugars, 0 fiber), 1g protein.
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