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 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 JEWISH PLUM SOUP

Steps:

• Put the water, sugar, salt, and pepper in a large, heavy, nonreactive saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Add the plums, bring back to a boil, then reduce the heat to a gentle simmer. Skim off any foam that rises to the top, then simmer, stirring occasionally, until the fruit is very soft and falling apart, about 20 minutes.
• Remove from the heat and stir in the 4-inch lemon verbena sprig or strip of lemon zest. Let cool for about 20 minutes, tasting occasionally and removing the lemon verbena (or zest) when its flavor has perfumed the soup to your liking. It should be a delicate background note, not a predominant flavor.
• Purée the soup until smooth using an immersion blender, standard blender, or food processor. Stir in the liqueur if using it, and the lemon zest and juice. Cover and refrigerate until very cold, about 4 hours or up to four days.
• Ladle the chilled soup into shallow bowls. Top each serving with a dollop of sour cream and a mint sprig. Source: Jennie Schacht's Fork & Swoon blog , and Food 52 , used with permission.

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!

OLD-FASHIONED FRUIT SOUP

Steps:

• In a large pot combine apricots, prunes and water and let rest 30 minutes.
• Stir in the cinnamon stick, lemon slices, tapioca and sugar and bring to a boil over medium-high heat. Cover, reduce heat and simmer 10 minutes. Stir in raisins, currants and apple and simmer 5 minutes more, until apples are tender. Remove from heat and let cool completely. Remove cinnamon stick and refrigerate until cold.

CHILLED PLUM AND BERRY SOUP

Steps:

• Set a large skillet over medium heat. Add 5 plums, cut side down; sear until plums start to blister, 8 to 10 minutes. Stir plums on skin side with a wooden spoon. Sprinkle with sugar, and add one-third of the blackberries and one-third of the raspberries to the skillet.
• Cook until fruit begins to release juice, about 10 minutes more. Add Sauternes wine, 2 cups cold water, and salt to skillet. Mix well. Bring mixture to a boil, reduce heat to medium low; let simmer until fruit begins to break down and liquid is very flavorful, 10 to 12 minutes. Remove from heat. Puree mixture through a food mill set over a bowl; discard solids. Pass puree through a fine mesh sieve set over a bowl. Discard solids.
• Slice remaining plum into thin slivers, and add to soup. Add another third of the blackberries and another third of the raspberries to soup. Transfer to refrigerator until chilled.
• Heat oven to 350 degrees. Slice mini brioche in half (if using loaf, slice into 1/2-inch-thick slices). Place brioche on a baking sheet; toast until golden, 10 to 12 minutes. Remove from oven, and set aside.
• Combine mascarpone and heavy cream in a small mixing bowl. Fold together by hand. Spoon mixture over toasted brioche. Arrange remaining third of berries over mascarpone, and place two toasts into each bowl. Pour chilled soup in bowls, and serve.