Thursday, August 11, 2011

Spiced Plum Soup

unknown source for picture

2 quarts of water (8 cups)
1 cup of sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon pepper (yes, it is necessary)
6 cups of plums pitted and quartered
1/2 cup cold water
1/4 cup corn starch
whipped cream (optional, but why not)

Combine water, sugar and spices.  Bring to a boil and add the plums.  Simmer 30 minutes.  Mix cornstarch and water.  Beat into hot soup and whisk, stirring constantly until soup is clear again.  Chill and puree the soup until smooth using an immersion blender, standard blender, or food processor.  Garnish  before serving with whipped cream. 

Cook's note:  So beautiful, refreshing and unexpected and I make it every summer with purple plums and I leave the skins on.  It would also be good with a little lemon zest added after cooking.

Please let me know how you like it.  The pepper adds an unexpected flavor at the end of the taste.  You could leave it out, but it would completely change the nature of the soup.

Just a side note:  Today is the 38th anniversary of this picture. 

Just a couple of crazy kids!


  1. Happy 38th anniversary! That is such a darling photo!

    I love all the vintage luggage in your last post too, btw!
    Come by sometime, my 'screen' door is always open!

    Ciao Bella!


  2. Happy Anniversary! Thanks so much for bringing this gorgeous soup to ON THE MENU MONDAY!

  3. Happy Anniversary! We celebrated our 38th last December. The soup looks so yummy, never heard of it before! thanks so much for linking up to VIF, xo Debra

  4. You were married 1 week before my husband and I!


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