Plum Soup

• Last year in the summer I wrote about 3 fruit soups – rhubarb, sour cherry and strawberry.
• Later in the autumn I made an apple soup.
• This year I have made plum soup.
• Just like other soups this is served as a first course.
• This soup is best served hot.

Ingredients

• 500g plums.
• 50-75g granulated sugar
• 1½ tablespoons of potato flour or cornflour
• Small cinnamon stick
• 1.5 litres of water
• 125ml of soured cream
• *
• White bread croutons or cold cooked pasta to serve

Method

• Put the water and cinnamon  into a large saucepan.
• Add the plums to the pan.
• Bring to the boil then simmer with a lid on the pan till the plums are falling apart.
• Strain the liquid into a large bowl.
• Return the strained liquid to the pan.
• Add the sugar to the liquid (check for sweetness – should be slightly tart).
• Bring to the boil.
• Leave to cool a little.
• Mix the potato flour with a little water.
• Add this to the soup.
• Bring to the boil, stirring gently.
• Simmer and stir until the soup thickens.
• Remove from the heat and stir in the soured cream.
• Serve hot.
• Can serve with white bread croutons or cold cooked pasta.