Ingredients with Measurements:
- 1 pound plums, pitted and chopped
- 1 pound cherries, pitted and chopped
- 1 cup water
- 1/2 cup sugar
- 1 cinnamon stick
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup red wine
- 1 tablespoon lemon juice
- 1/2 cup sour cream
Special equipment needed:
- Blender or immersion blender
- Large pot
Step-by-step instructions:
1. In a large pot, combine the plums, cherries, water, sugar, cinnamon stick, ginger, cloves, and salt. Bring to a boil over medium-high heat, stirring occasionally.
2. Reduce the heat to low and simmer for 20 minutes, or until the fruit is soft and the liquid has thickened slightly.
3. Remove the cinnamon stick and discard.
4. Using a blender or immersion blender, puree the fruit mixture until smooth.
5. Return the puree to the pot and stir in the red wine and lemon juice.
6. Heat the soup over low heat until warmed through.
7. Serve the soup in bowls, topped with a dollop of sour cream.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 207
Fat: 4g
Carbohydrates: 42g
Protein: 2g
Fiber: 3g
Sugar: 36g
Sodium: 151mg
Substitutions for ingredients:
- Plums and cherries can be substituted with other stone fruits such as peaches or apricots.
- Red wine can be substituted with white wine or apple juice.
- Sour cream can be substituted with Greek yogurt or whipped cream.
Variations:
- Add a splash of brandy or port for a more adult version.
- Top with chopped nuts or granola for added texture.
- Serve chilled for a refreshing summer treat.
Tips and tricks:
- Be sure to remove the cinnamon stick before pureeing the soup.
- Adjust the sugar to taste, depending on the sweetness of the fruit.
- For a smoother soup, strain the puree through a fine-mesh sieve before adding the wine and lemon juice.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat on the stove or in the microwave until warmed through.
Presentation ideas:
Serve the soup in clear glass bowls or mugs to show off the vibrant color.
Garnishes:
Top with a sprig of fresh mint or a few fresh cherries or plums.
Pairings:
Serve with a slice of crusty bread or a light salad for a complete meal.
Suggested side dishes:
- Arugula salad with goat cheese and walnuts
- Grilled chicken or fish
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add a splash of water or juice to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
Be sure to wash the fruit thoroughly before using it in the recipe.
Food history:
Fruit soups have a long history in Scandinavian and Eastern European cuisine, where they are often served as a dessert or a light meal.
Flavor profiles:
The soup is sweet and tart, with warm spices and a hint of red wine.
Serving suggestions:
Serve the soup as a light lunch or a refreshing dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A