Wednesday, September 15, 2010

Plum Soup

It's more of a dessert than a soup really. Served chilled with a little creme fraiche, it will make you melt it's so good.

Chilled Plum Soup

2 1/2 pounds black or red plums, pitted, skins on
4 1/2 C apple cider
1/2 cup brown sugar
4 thin slices of lemon
4 thin slices of orange
1 three inch cinnamon stick
1 Tbl peeled, chopped fresh ginger root
1 clove
1 piece cheesecloth
1 twelve-inch length of kitchen string
2 C heavy cream
1 C simple syrup
1/2 C creme fraiche

*In a 4 quart saucepan, combine the plums, apple cider, and brown sugar.
*Place the lemon, orange, cinnamon stick, ginger root, and clove in the center of the cheesecloth square draw up the corners to form a little bundle, and tie it closed with the string, making a sachet. Add the sachet to the saucepan.
*Bring the mixture to a boil over high heat, reduce the heat, and simmer for 20 miniutes.
*Carefully remove the sachet from the liquid and discard.
*Puree the soup in a food processor or blender and strain through a fine sieve.
*Add the heavy cream and Simple Syrup.
*Just before serving, whisk the optional creme fraiche in a small bowl until it is runny. Ladle the soup into demitasse cups and finish each one with a swirl of creme fraiche.

(I forgot to take an "after" photo, the third photo is from here)

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