Chilled Purple Plum Soup Recipe
Ingredients
| Purple prune plums | 2 Pound | |
| Cold water | 3 Cup (48 tbs) | |
| Honey | 1⁄4 Cup (4 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Sugar | 2 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Cinnamon stick | 1 , broken | |
| Whole cloves | 1 Teaspoon | |
| Cornstarch | 2 Teaspoon | |
| Almond extract | 1⁄2 Teaspoon | |
| Heavy cream | 2 Cup (32 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2473 Calories from Fat 1583
% Daily Value*
Total Fat 180 g277.2%
Saturated Fat 110.7 g553.6%
Trans Fat 0 g
Cholesterol 657.6 mg219.2%
Sodium 1189.3 mg49.6%
Total Carbohydrates 222 g73.9%
Dietary Fiber 14.3 g57.3%
Sugars 182.8 g
Protein 17 g33.5%
Vitamin A 203.9% Vitamin C 161.6%
Calcium 41.7% Iron 12.7%
*Based on a 2000 Calorie diet
Directions
Tie cinnamon and cloves in a small square of cheesecloth; add the spice bag to saucepot.
Bring to boiling.
Reduce heat; simmer until plums are tender, 10 to 15 minutes.
Stir 2 tablespoons water into cornstarch to blend; pour into soup.
Stirring constantly, bring to boiling; cook 2 to 3 minutes until slightly thickened.
Remove from heat and discard spice bag.
Stir in extract.
Cool completely.
Add cream, stirring constantly until blended.
Chill.
Stir again before serving.
Chef
