Cold Plum Soup

Total Time:Prep: 30 min. + chilling

Recipe by Carol Klein, Franklin Square, New York

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

When my husband and I were first married, we dined at an inn that served a flavorful plum soup. After experimenting with different recipes, I came up with my own wonderful version! —Carol Klein, Franklin Square, New York

TEST KITCHEN APPROVED

Cold Plum Soup

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Yield:13 servings (2-1/2 quarts)
Prep:10 min
Cook:20 min
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Ingredients

  • 2 cans (15 ounces each) plums
  • 1 cup water
  • 1/2 cup sugar, divided
  • 1 cinnamon stick (3 inches)
  • 1/4 teaspoon white pepper
  • Dash salt
  • 1 tablespoon cornstarch
  • 1/2 cup heavy whipping cream
  • 1/2 cup dry red wine or grape juice
  • 1 cup sour cream
  • 1/3 cup creme de cassis or cranberry-raspberry juice
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon zest
  • Sour cream, optional
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Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    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.

Nutrition Facts

3/4 cup: 143 calories, 6g fat (4g saturated fat), 25mg cholesterol, 25mg sodium, 17g carbohydrate (15g sugars, 0 fiber), 1g protein.
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