Plum Soup
Source of Recipe
K.arlette2011
List of Ingredients
Cold Plum Soup Recipe
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
Recipe
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).
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