Cold plum soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Purple plums; 1-lb. 13-oz. |
| 1 | cup | Water |
| ⅔ | cup | Sugar |
| 1 | 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 |
Directions
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