Cold Plum Soup

Name: Cold Plum Soup
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

14 ingredients

3 steps

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

1

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

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

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.