| 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 |
ts |
Salt |
| 1 |
c |
Orange juice |
| 1 |
tb |
Minced or grated fresh ginger |
| 2 |
ts |
Dijon mustard |
| 1 |
tb |
Honey; (to taste), up to 2 |
| 1 |
ts |
Grated orange zest |
| 2 |
c |
Buttermilk or yogurt |
|
|
A drizzle of buttermilk |
|
|
Fresh mint leaves; torn or minced |
| 1 |
|
Thin slices kiwifruit |
INSTRUCTIONS
OPTIONAL GARNISHES
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.
1) 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.
2) Add ginger and mustard. Cover and simmer 15 minutes longer.
3) 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.
4) 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."
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