This is a print preview of "Chilled Cherry Plum Soup" recipe.

Chilled Cherry Plum Soup Recipe
by Global Cookbook

Chilled Cherry Plum Soup
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  Servings: 1

Ingredients

  • 1 1/2 lb ripe red or possibly purple plums
  • 1 lb pitted dark sweet cherries
  • 1/4 tsp salt
  • 1 c. orange juice
  • 1 Tbsp. chopped or possibly grated fresh ginger
  • 2 tsp Dijon mustard
  • 1 Tbsp. honey, (to taste), up to 2
  • 1 tsp grated orange zest
  • 2 c. buttermilk or possibly yogurt A drizzle of buttermilk Fresh mint leaves, torn or possibly chopped
  • 1 x Thin slices kiwifruit

Directions

  1. Preparation Time: About 20 min to prepare, plus time to simmer and chill.
  2. Yield: 5 to 6 servings
  3. Brace yourself for a stunningly colorful soup! You can make this up to a day in advance. The seasonings intensify the longer it sits.
  4. NOTE: Frzn cherries work very well here. The bonus is which they come already pitted. Defrost them first, and use about 3 c..
  5. Pit and coarsely chop the plums. Place them in a medium-sized saucepan with the cherries, salt, and orange juice. Heat to boiling, then turn the heat down to very low. Cover and simmer about 5 min.
  6. Add in ginger and mustard. Cover and simmer 15 min longer.
  7. Remove from heat; stir in honey and orange zest. Let cold to room temperature, then puree in a blender or possibly food processor. Transfer to a container with a tight-fitting lid, cover, and refrigeratetill very cool.
  8. Whisk in the buttermilk or possibly yogurt just before serving. Top each bowlful with a swirl of extra buttermilk, a scattering of fresh mint leaves, and thin slices of kiwifruit.