Chilled Cherry-plum Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Fruits | Veg06 | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Ripe red or purple plums |
| 1 | lb | Pitted dark sweet cherries |
| 1/4 | t | Salt |
| 1 | c | Orange juice |
| 1 | T | Minced or grated fresh |
| ginger | ||
| 2 | t | Dijon mustard |
| 1 | T | Honey, to taste up to 2 |
| 1 | t | Grated orange zest |
| 2 | c | Buttermilk or yogurt |
| A drizzle of buttermilk | ||
| Fresh mint leaves, torn or | ||
| minced | ||
| 1 | Thin slices kiwifruit |
INSTRUCTIONS
Preparation Time: About 20 minutes to prepare, plus time to simmer and chill. Yield: 5 to 6 servings Brace yourself for a stunningly colorful soup! You can make this up to a day in advance. The seasonings intensify the longer it sits. NOTE: Frozen cherries work very well here. The bonus is that they come already pitted. Defrost them first, and use about 3 cups. 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 minutes. Add ginger and mustard. Cover and simmer 15 minutes longer. Remove from heat; stir in honey and orange zest. Let cool to room temperature, then puree in a blender or food processor. Transfer to a container with a tight-fitting lid, cover, and chill until very cold. Whisk in the buttermilk or yogurt just before serving. Top each bowlful with a swirl of extra buttermilk, a scattering of fresh mint leaves, and thin slices of kiwifruit. www.molliekatzen.com 2/99 Recipe by: Adapted from "The Enchanted Broccoli Forest." Converted by MM_Buster v2.0l.
A Message from our Provider:
“There’s hope. There’s God.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 674
Calories From Fat: 185
Total Fat: 20.8g
Cholesterol: 58.8mg
Sodium: 1766.1mg
Potassium: 1676.6mg
Carbohydrates: 110.1g
Fiber: 11.7g
Sugar: 79g
Protein: 21.2g