- 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.
