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Spicy Plum Soup

Yogurt.Cooks's picture
Ingredients
  Purple plums 16 Ounce, pitted with syrup (1 Jar)
  Cold water 2 Cup (32 tbs)
  Red wine 1⁄2 Cup (8 tbs)
  Lemon juice 1 Teaspoon
  Grated lemon rind 2 Teaspoon
  Honey 3 Tablespoon
  Ground cloves 1 Pinch
  Ground cinnamon 1 Pinch
  Cornstarch 2 Teaspoon
  Plain yogurt 1⁄2 Cup (8 tbs)
  Light brown sugar 2 Teaspoon
  Grated candied ginger 2 Tablespoon
Directions

Combine plums, syrup, water, wine, lemon juice, lemon rind, honey, cloves and cinnamon in sauce-pan; cook over medium heat 10 to 12 minutes.
Remove plums from cooking liquid; put through a sieve or puree in blender.
Return pureed plums to saucepan.
Make a paste with cornstarch and 2 tablespoons plum mixture; gradually stir into remaining plum mixture.
Cook over medium heat, stirring constantly, until slightly thickened.
Chill thoroughly.
Serve in chilled soup bowls.
Combine yogurt and brown sugar; mix well.
Top each serving of soup with a heaping teaspoon of sweetened yogurt; sprinkle with ginger.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Party
Servings: 
6

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