Cold Plum Soup
Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
plums
|
*
|
| 1 | cup |
water
|
|
| ⅔ | cup |
sugar
|
|
| 1 | each |
cinnamon sticks
|
*
|
| ¼ | teaspoon |
white pepper
|
|
| 1 | pinch |
salt
|
*
|
| 1 | cup |
sour cream
|
|
| ½ | cup |
heavy whipping cream
|
|
| ½ | cup |
red wine
dry |
*
|
| 1 | tablespoon |
cornstarch
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 3 | tablespoons |
brandy
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
plums
|
*
|
| 237 | ml |
water
|
|
| 158 | ml |
sugar
|
|
| 1 | each |
cinnamon sticks
|
*
|
| 1.3 | ml |
white pepper
|
|
| 1 | pinch |
salt
|
*
|
| 237 | ml |
sour cream
|
|
| 118 | ml |
heavy whipping cream
|
|
| 118 | ml |
red wine
dry |
*
|
| 15 | ml |
cornstarch
|
|
| 3E+1 | ml |
lemon juice
|
|
| 5 | ml |
lemon zest
grated |
|
| 45 | ml |
brandy
|
|
Directions
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 ½ 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.
