Plum Soup With Honeydew Tarragon Ice Recipes

PLUM SOUP WITH HONEYDEW TARRAGON ICE

Steps:

• Make honeydew ice:
• Bring water and sugar to a simmer, stirring until sugar is dissolved. Transfer 1/2 cup hot syrup to a bowl and stir in tarragon, then cool. Chill remaining syrup.
• Pour tarragon syrup through a very fine sieve into a metal bowl, discarding solids. Purée honeydew in a blender and stir into strained tarragon syrup. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
• Make plum soup:
• Dice enough of plums to measure 1/2 cup and reserve. Coarsely chop remaining plums and purée in 2 batches with 1 cup chilled syrup (total) in a blender. Pour purée through very fine sieve into a bowl, pressing on and discarding solids.
• Stir in diced plums, lime juice, and chilled syrup to taste.
• Serve soup immediately, topped with scoops of honeydew ice.

CHILLED COCONUT-HONEYDEW SOUP

Steps:

• Combine honeydew melon, coconut milk, honey, lime juice, cinnamon, and ginger in a blender; blend until smooth. Refrigerate for 1 hour and serve chilled.

CHILLOUT HONEYDEW SOUP WITH HAM

Steps:

• Chill 4 soup bowls in your refrigerator. Place the melon and the mint in a blender and puree. Add the sour cream and continue to process until completely incorporated. Divide the soup between the chilled bowls and sprinkle each with some diced ham and chopped mint.

HONEYDEW MELON SOUP WITH ICE WINE

Steps:

• Scoop out melon flesh, preserving the rind to use as serving bowls.
• In a blender, puree melon, lime juice and mint.
• Strain puree through a fine strainer and discard solids. Add optional ice wine, if desired. Chill for a minimum of 1 hour.
• Serve in hollowed out melon halves.

PLUM AND TARRAGON JELLY

Steps:

• 1. Combine 2 cups water and 2 cups sugar in a deep pan, boil until the sugar dissolves.
• 2. Add plums cut in halves. The pan/pot must be big enough to hold it all. Mine is a 3-liter, works well.
• 3. Let simmer on low heat stirring regularly but gently, so all plums are covered in the syrup but not broken. Some will break, so don't let the perfectionist in you go bezerk.
• 4. When all plums have boiled for a bit, remove from heat. This can be done the day before, or whenever you have a bit of time and plums aplenty to play with.
• 5. For the tarragon jelly, wash and let dry the herb, chop or tear the leaves and stalks together, cutting off the rough bottom parts and any dirty or rotten leaves.
• 6. Put the tarragon into a small pot, add 2 cups water and citric acid (or 2 cups apple/grape vinegar) and bring to boil on low heat.
• 7. Add 1 cup sugar, continue simmerring until the sugar dissolves. Honey works well instead but mind the dosage.
• 8. Remove from heat, let cool to room temperature, then drain the syrup. throw away the leaves.
• 9. Going back to plums. Remove the whole and broken (if any) plums from the pot or drain the syrup. You should have about 0.5-0.7 liter of syrup depending on how juicy your plums are. Use the plums for another jam, pies or whatever, we don't need them here any more.
• 10. Combine the plum syrup and the tarragon syrup in one pot, taste for sweetness/acidity. If too sweet, add some lemon juice.
• 11. Add pectin, agar-agar or any other gellant but not gelatine! Use the instructions for the dosage on the gellant package.
• 12. Bring to boil on low heat stirring regularly to avoid pectin lumps. Do not boil for over 3 minutes or the gellant will break down.
• 13. Pour into jars, cover. Make sure the jars are filled to the brim to avoid air under the lid.
• 14. Enjoy!

PLUM, RASPBERRY, AND TARRAGON SOUP

Steps:

• Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add plums; blanch until skin begins to peel, 2 to 3 minutes. Remove plums from water; place in the ice bath until cool. Remove plums from ice bath, reserving ice bath.
• Peel plums, remove pits, cut into chunks, and place in a medium saucepan. Add the raspberries, wine, sugar, tarragon, triple sec (if using), and the water to the saucepan; cover, and bring to a simmer over medium heat. Reduce heat to medium low, and allow to simmer until plums are falling apart, 15 to 20 minutes. Remove from heat, transfer to a clean bowl, and place in the reserved ice bath, stirring occasionally, until cold.
• Remove tarragon sprigs from cold mixture, and transfer mixture to a blender. Puree, working in batches if necessary. Serve garnished with diced plum, raspberries, and tarragon.

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.

COLD MELON SOUP WITH TARRAGON AND DRY SHERRY

Steps:

• Split melons in half, root end down. Put juice and seeds in a fine sieve set over a bowl. There should be about 1/3 cup of juice. Set aside.
• Using a melon-ball scoop, cut out 12 balls from each melon half. Set aside. Using a large spoon, remove remaining flesh, and place it in the container of a blender. Add reserved juice and sherry. Puree until very fine. Place mixture in a bowl, and season with salt and pepper to taste.
• To serve, stack 12 melon balls in the center of each of four soup plates, forming a pyramid. Divide soup evenly around melon balls. Place a sprig of tarragon on top. Chop remaining tarragon, and sprinkle around edges of soup.

CHILLED CORN SOUP WITH HONEYDEW POLKA DOTS

Steps:

• Grate kernels from 4 ears corn into a large bowl, using coarse side of grater (there should be 1 cup grated corn, including juices); discard cobs. Using paring knife, cut kernels from remaining 6 ears (there should be 3 cups); set aside. Break 4 cobs in half, and combine with grated corn, chicken broth and water in 1 1/2 gallon stockpot; discard 2 remaining cobs. Bring to simmer, and cook, covered, for 10 minutes, stirring occasionally. Remove cobs from broth with tongs, and discard.
• Pour mixture into blender, and purée until completely smooth. Return to pot. Stir in whole kernels, bring to a simmer, and cook until corn is crisp-tender, about 5 minutes. Transfer soup to bowl (not plastic). Stir in salt and cayenne. Cover, and refrigerate, or stir over ice water bath at room temperature until very cold (about 5 hours in refrigerator, 1 hour over ice).
• Halve and seed melon. With melon baller, make tiny balls (there should be about 1 1/4 cups) or cut melon into dice. Cover melon balls and chill over ice until ready to use (up to 1 hour before serving).
• To serve, stir buttermilk into soup. Taste, and adjust seasoning. Toss melon balls with chervil or basil, and sprinkle with salt. Divide melon balls among 6 chilled shallow bowls. Pour cold soup around melon.

HONEYDEW AND CANTALOUPE SOUP

Steps:

• In a blender, combine 1-1/4 cups cantaloupe, honeydew, sugar and mint; cover and process for 1 minute. Add the wine or grape juice, yogurt and cream; cover and process for 1-2 minutes or until smooth. Refrigerate for at least 2 hours. , Pour into soup bowls. Garnish with remaining cantaloupe and mint if desired.