VCE: Spiced Plum Soup

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* Exported from MasterCook *

 

Spiced Plum Soup

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 240

Serving Size : 4 Preparation Time :0:00

Categories : Fruits Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

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2 pounds very ripe purple plums

2 large orange zest pieces

1 cup fresh orange juice

1 3 inch cinnamon stick

4 cloves

1/2 teaspoon ground cardamom

1/2 teaspoon ground coriander

1/3 cup mild honey -- to taste, up to 1/2

1/2 cup buttermilk

Orange flower water

1 1/2 teaspoons balsamic vinegar

fresh mint heaves

 

SERVES 4

 

Here's a perfect use for those tiny plums that are too small to slice or a

glut of sweet plums from a prolific tree. Unless the plums are dead ripe,

you can expect an astringent edge. This makes a sublime cold drink, poured

over ice into tall glasses.

 

Leave very small plums whole and cut larger ones roughly in half. Don't

worry about removing the pits. Put them in a pot with the orange zest and

juice, spices, and 1/3 cup honey. Bring to a boil, then lower the heat and

simmer, covered, until the flesh easily falls away from the pit, about 30

minutes. Transfer the plums to a food mill set over a bowl and begin to

turn it. It will grate against the pits and loosen the flesh. Pick out

the pits, cinnamon stick, and cloves with your fingers as you come across

them and continue to work the plums through, skins and all. Whisk the

buttermilk and 1 teaspoon orange flower water into the plum purée and

chill. When the soup is cold, stir in the vinegar; taste again and correct

the seasonings, adding more spice, honey, or orange flower water if

needed. Garnish with the mint leaves and serve.

 

PLUM SOUP WITH WINE

Use 1/2 cup orange muscat wine or Japanese plum wine in place of the orange

juice and add 1 or 2 drops of orange oil, if available, to the soup.

 

BICOLORED PLUM SOUP

Add the buttermilk to half the soup. Using two ladles simultaneously, pour

some of each into the soup bowls. Passing a knife in a zigzag fashion

through the lines where the two soups meet makes fancy-looking but

easy-to-make swirls.

 

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