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
Cold Plum Soup
Cold Plum Soup
Prep Time
10 min
Cook Time
20 min
Yield
13 servings (2-1/2 quarts)
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 sour cream
- 1/3 cup creme de cassis or cranberry-raspberry juice
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 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 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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