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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a soup of holiday memories. The Three Village Inn on Long Island serves this as one of their signature dishes. We enjoyed it many times there. A couple of years ago I contacted them, now that we no longer live near there, and asked if they'd share the recipe with me. Read more . They were very gracious and did. Now it's my turn to share it with you. Ingredients:
1 can purple plums, 1 lb. 13 oz. |
1 1/2 cups water |
1/2 cup sugar |
1 cinnamon stick |
1/4 tsp. white pepper |
1/8 tsp salt |
1 cup heavy cream |
1/2 cup red wine |
1 tbsp. cornstarch |
2 tbsp lemon juice |
1 tsp. grated lemon rind |
1 cup sour cream |
3 tbsp brandy |
ground cinnamon |
Directions:
1. Drain the plums, reserving the syrup and then pit and chop the plums.
2. In a saucepan, combine the plums with the reserved syrup, water, sugar, cinnamon stick, white pepper, and salt.
3. Bring to a boil over a moderately high heat.
4. Reduce the heat to moderate and cook this mixture for five minutes, stirring occasionally.
5. Stir in the heavy cream and the red wine, which should first be mixed with the cornstarch, and then cook while stirring, until the mixture is thickened.
6. Stir in the lemon juice and the grated lemon rind and then remove the saucepan from the heat.
7. In a bowl whisk 1/2 cup of the sour with the brandy into 1/2 cup of the soup mixture. Then mix this into the soup in the pot and to finish the cooking a moment or so.
8. Chill this soup for at least 4 hours prior to serving.
9. Ladle each portion into a bowl and place a small dollop of sour cream on top and garnish with a sprinkling of cinnamon.
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