From macleodkat@hotmail.com Wed Apr 14 13:04:28 2004 Date: Wed, 7 Apr 2004 03:32:43 +0000 (UTC) From: "MacLeod, Kathleen" Newsgroups: rec.food.recipes Subject: Cold Plum Soup (2) Collection Followup-To: rec.food.cooking, rec.food.recipes Cold Plum Soup Spiced Plum Soup Cold Plum Soup: 1 can Purple plums, 1-lb. 13-oz. 1 cup Water 2/3 cup Sugar 1 Cinnamon stick 1/4 tsp White pepper 1 pinch Salt 1 cup Sour cream 1/2 cup Heavy cream 1/2 cup Dry red wine 1 Tbsp Cornstarch 2 Tbsp Lemon juice 1 tsp Grated lemon rind 3 Tbsp 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. 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. Spiced Plum Soup: 2 lb ripe purple plums washed, halved and pitted 1 six-inch thin strip of orange zest 1 1/2 cup orange juice 1/4 tsp cinnamon 1/2 tsp cardamom 1/8 tsp ground cloves 1/2 cup honey 1/2 cup plain yogurt 2 tsp balsamic vinegar GARNISH: Spoonsful of yogurt swirled into each serving Mix the plums, orange zest, orange juice, cinnamon, cardamom, cloves, and honey in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes, until the fruit is very soft. Puree the entire contents in a blender, skins and all. Stir in the yogurt. If you plan to serve it cold, chill in the refrigerator for several hours. When ready to serve, add more orange juice, if you like, to achieve your preferred consistency. Stir in the balsamic vinegar, then ladle into small bowls. Swirl a spoonful of yogurt into each portion as a garnish. Serve in small portions to 6 to 8 people. Comments: This is a strongly flavored, sweet-tart appetizer soup - redolent of warm harvests and autumn weather, a perfect start to a meal of roast pork or duck and roasted vegetables. The yogurt stirred in at the end creates a wonderful contrast of color and flavor. This soup is excellent piping hot - and also chilled. -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/