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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 13 |
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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! 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).
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