Chilled Jewish Plum Soup Recipes

COLD PLUM SOUP

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.

PLUM SOUP

Steps:

• Dumplings:.
• Put some water on to boil.
• Mix ingredients together gently, until all are mixed.
• Drop by tablespoonful into boiling water (you want small dumplings).
• Cover and cook for about 15 minutes.
• While this is cooking, get your soup going.
• When these are done, remove and place in your soup.
• Soup:.
• Process your plums (or other fruit) through a sieve, pulse briefly in a food processor or chop until fine.
• Mix all ingredients in a pot and cook over low heat.
• Add your dumplings when they're ready.
• Stir often so the dumplings don't stick to the bottom.
• Eat warm and enjoy!