Plum Soup Recipes

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.

Steps:

• Cut the plums in half, cutting around the sides of the pits. You will remove the pits after the plums have simmered.
• Combine the plums with the honey, vanilla extract, cinnamon stick, nutmeg, orange zest, rose geranium, wine and 1/2 cup of the orange juice in a heavy, medium saucepan. Bring to a boil, reduce the heat, cover and simmer for 30 minutes. Remove from the heat. Remove the cinnamon stick, rose geranium sprig and orange zest.
• Allow to cool, then remove the pits from the plums and transfer to a food mill fitted with the medium blade. Press the plums through the food mill into a bowl. Whisk the mixture to amalgamate. Cover and chill for at least an hour and for up to a day.
• Just before serving, whisk in the remaining orange juice. Ladle into bowls. Garnish with thin slices of lighter-fleshed plums and serve.