Indulge in a refreshing culinary journey with our multifaceted Cold Plum Soup. This delectable dish tantalizes taste buds with its sweet and tangy flavors, making it a perfect summer treat. Crafted with a medley of ripe plums, zesty lemon, and a hint of fragrant cinnamon, this delightful soup promises a symphony of flavors in every sip. We present three enticing variations to cater to diverse preferences: a classic Cold Plum Soup, a luscious Vegan Cold Plum Soup, and a tantalizing Cold Plum Soup with Toasted Almonds. Each recipe offers a unique twist on this classic, ensuring an unforgettable culinary experience. Embark on this flavor-packed adventure and discover the perfect Cold Plum Soup to satisfy your cravings.
Check out the recipes below so you can choose the best recipe for yourself!
CHILLED PLUM AND BERRY SOUP
With its toasted brioche and healthy dollop of mascarpone mixed with heavy cream, this soup is a close cousin to classic berry pudding. The brioche soaks up fruit juices in a satisfying way.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- Set a large skillet over medium heat. Add 5 plums, cut side down; sear until plums start to blister, 8 to 10 minutes. Stir plums on skin side with a wooden spoon. Sprinkle with sugar, and add one-third of the blackberries and one-third of the raspberries to the skillet.
- Cook until fruit begins to release juice, about 10 minutes more. Add Sauternes wine, 2 cups cold water, and salt to skillet. Mix well. Bring mixture to a boil, reduce heat to medium low; let simmer until fruit begins to break down and liquid is very flavorful, 10 to 12 minutes. Remove from heat. Puree mixture through a food mill set over a bowl; discard solids. Pass puree through a fine mesh sieve set over a bowl. Discard solids.
- Slice remaining plum into thin slivers, and add to soup. Add another third of the blackberries and another third of the raspberries to soup. Transfer to refrigerator until chilled.
- Heat oven to 350 degrees. Slice mini brioche in half (if using loaf, slice into 1/2-inch-thick slices). Place brioche on a baking sheet; toast until golden, 10 to 12 minutes. Remove from oven, and set aside.
- Combine mascarpone and heavy cream in a small mixing bowl. Fold together by hand. Spoon mixture over toasted brioche. Arrange remaining third of berries over mascarpone, and place two toasts into each bowl. Pour chilled soup in bowls, and serve.
CHILLED JEWISH PLUM SOUP
Steps:
- Put the water, sugar, salt, and pepper in a large, heavy, nonreactive saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Add the plums, bring back to a boil, then reduce the heat to a gentle simmer. Skim off any foam that rises to the top, then simmer, stirring occasionally, until the fruit is very soft and falling apart, about 20 minutes.
- Remove from the heat and stir in the 4-inch lemon verbena sprig or strip of lemon zest. Let cool for about 20 minutes, tasting occasionally and removing the lemon verbena (or zest) when its flavor has perfumed the soup to your liking. It should be a delicate background note, not a predominant flavor.
- Purée the soup until smooth using an immersion blender, standard blender, or food processor. Stir in the liqueur if using it, and the lemon zest and juice. Cover and refrigerate until very cold, about 4 hours or up to four days.
- Ladle the chilled soup into shallow bowls. Top each serving with a dollop of sour cream and a mint sprig. Source: Jennie Schacht's Fork & Swoon blog , and Food 52 , used with permission.
Nutrition Facts : Calories 98 kcal, Carbohydrate 20 g, Cholesterol 6 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 33 mg, Sugar 19 g, Fat 2 g, ServingSize 1 dozen (12 servings), UnsaturatedFat 0 g
Tips:
- Choose ripe, juicy plums for the best flavor.
- If you don't have any lemon juice, you can use lime juice instead.
- You can adjust the amount of sugar in the soup to taste.
- If you want a smoother soup, you can strain it through a fine-mesh sieve before serving.
- Garnish the soup with fresh mint or basil for a refreshing touch.
- Serve the soup chilled for a refreshing summer treat.
Conclusion:
Cold plum soup is a delicious and refreshing summer soup that is easy to make. It is a great way to use up ripe plums and is a healthy and flavorful snack or light meal. With its sweet and tangy flavor, this cold soup is sure to be a hit with everyone who tries it.
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