Last week I was reading Cheryl Sternman Rule’s blog, called 5secondrule, and having just written up a post a few days before about plums (everything you might possibly want to know about them) this cold soup recipe jumped out at me and said fix me. It took me a week to find good plums (at Costco) and another day or two to get around to making it.
The recipe (in its original form) is credited to Bruce Weinstein and Mark Scarbrough, in their cookbook Cooking Know-How. And in their recipe it’s suggested as a first course. To me, it’s too sweet to be a first course, so I went at it thinking of it as a dessert. And is it yummy. Having just made the cherry compote with a bunch of spices in it, I decided to add a few more to this recipe. So, the allspice berries and coriander seeds are my additions. Otherwise the recipe is exactly as written.
It’s EASY to make. You simmer the plums in water and the spices, remove the spices and discard, remove the fruit, boil down the liquid, add it to the plums, then add in the sugar, yogurt and red wine. Puree – either in a blender, food processor, or with a stick blender. Chill. If you serve it as a first course, you might thin it out a little bit with a bit of milk (or cream or half-and-half). As a dessert I liked it a bit thicker. I also added the fillip of crème fraîche and the sprigs of mint. I had to sample it as soon as I made it, and also dished out a little glass for my DH. He proclaimed “wow, this is wonderful.” Just make sure you get out all the spices – so count them, okay? It’s not fun biting into an allspice berry. But make this, you should. Enough said.
Spicy Plum Soup
Recipe: Adapted from a recipe at 5secondrule.com,
credited to “Cooking Know-How”
Servings: 8
4 cups cold water
2 pounds plums — halved, pitted
1 4-inch stick cinnamon
4 whole cloves
2 whole allspice berries — [my addition]
2 whole coriander seeds — [my addition]
1/4 teaspoon freshly ground nutmeg
1/2 cup sugar — (or Splenda)
1/2 cup yogurt — plain, unsweetened
1/2 cup red wine
Salt to taste
Creme fraiche & mint leaves to garnish
1. In a large saucepan bring the water, fruit, and spices to a boil over high heat. Reduce heat to low, cover and simmer slowly until the fruit is meltingly tender, about 10-25 minutes.
2. Transfer the plums to a large bowl and set aside. Using a slotted spoon, locate all the spices and discard.
3. With the liquid remaining in the pan, set it over high heat and boil, uncovered, until the mixture has reduced by half, stirring occasionally.
4. Sift the plum mixture through with your hands to make sure you’ve removed all the pits and spices.
5. Add the boiled liquid to the plums, add the sugar, yogurt and red wine. Using a stick blender, puree the soup. You may also use a food processor or a blender. You may need to do this in batches.
6. Transfer the soup to a large non-reactive bowl (glass or plastic), cover and chill for 4 hours, or up to 3 days. Season with salt just before serving. You may garnish the soup with a dollop of creme fraiche and a mint leaf.
Per Serving: 146 Calories; 2g Fat (13.0% calories from fat); 2g Protein; 31g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 30mg Sodium.
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A year ago: Strawberry Coffeecake





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