Cold Plum Soup 1 cn Purple plums; 1-lb. 13-oz.
1 c Water
2/3 c Sugar
1 Cinnamon stick
1/4 ts White pepper
1 pn Salt
1 c Sour cream
1/2 c Heavy cream
1/2 c Dry red wine
1 tb Cornstarch
2 tb Lemon juice
1 ts Grated lemon rind
3 tb 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 1/2 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.
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