COLD PLUM SOUP

Cold Plum Soup image

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

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 13 servings (2-1/2 quarts).

Number Of Ingredients 14

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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

Steps:

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 : Calories 143 calories, Fat 6g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 25mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.