Cold plum soup

Yield: 1 Servings

Measure Ingredient
1 can Purple plums; 1-lb. 13-oz.
1 cup Water
⅔ cup Sugar
1 \N Cinnamon stick
¼ teaspoon White pepper
1 pinch Salt
1 cup Sour cream
½ cup Heavy cream
½ cup Dry red wine
1 tablespoon Cornstarch
2 tablespoons Lemon juice
1 teaspoon Grated lemon rind
3 tablespoons Brandy

Pit and chop plums, combine with syrup in a saucepan. Add water, sugar, cinnamon, salt and pepper. Bring to a boil, reduce heat, simmer 5 minutes stirring occasionally. Mix wine and heavy cream with cornstarch, add to mixture and cook until thickened. Stir in lemon juice, rind and wine, remove from heat. Place ½ cup soup in small bowl, whisk in sour cream.

Add brandy and stir mix back into the soup pan until smooth. Chill at least 4 hours. Serve in cups, garnish with dollops of sour cream and sprinkle with cinnamon.

NOTES : Note: The recipe calls for a can of purple plums weighing 1-lb.

13-oz. You may have to experiment a little to see how this translates to plums-not-in-the-can.

Recipe by: Devin Croft, Denver, Colorado Posted to MC-Recipe Digest V1 #739 by LBotsko@... on Aug 12, 1997

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