Cold Plum Soup

* Exported from MasterCook *

Cold Plum Soup

Recipe By : Devin Croft, Denver, Colorado
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Soups & Stews

Amount Measure Ingredient -- Preparation Method
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1 can purple plums -- 1-lb. 13-oz.
1 cup water
2/3 cup sugar
1 cinnamon stick
1/4 teaspoon white pepper
1 pinch salt
1 cup sour cream
1/2 cup heavy cream
1/2 cup dry red wine
1 tablespoon cornstarch
2 tablespoons lemon juice
1 teaspoon grated lemon rind
3 tablespoons 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.

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NOTES : 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.