Name: Cold Plum Soup
Prep time: 10 min
Cook time: 10 min
Yield: 1
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Cold Plum Soup

1. 2 cans (15 ounces each) plums -

2. 1 cup water -

3. 1/2 cup sugar, divided -

4. 1 cinnamon stick (3 inches) -

5. 1/4 teaspoon white pepper -

6. Dash salt -

7. 1 tablespoon cornstarch -

8. 1/2 cup heavy whipping cream -

9. 1/2 cup dry red wine or grape juice -

10. 1 cup sour cream -

11. 1/3 cup creme de cassis or cranberry-raspberry juice -

12. 2 tablespoons lemon juice -

13. 1 teaspoon grated lemon zest -

14. Sour cream, optional -

How to cook deliciously - Cold Plum Soup

1. Stage

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. Stage

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. Stage

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.