I tried this recipe on a whim, as there were some really good plums at the Green City Market last weekend, and this seemed like a neat way to make a soup. I could’ve put yogurt in this, but honestly, I just wanted something sweet, so I’ll save that for next time. The resulting soup made for a great dinner last night, and I think next time, I’m gonna double the recipe so there’s more to be had. And plus? It’s simple, it’s quick, it smells fantastic while it’s cooking, and it can be ready pretty damn quick.
Chilled Plum Soup
- 1.5 lbs plums, halved and pitted
- 1 c apple juice
- (1 T ginger, peeled and sliced into chunks, whoops, forgot this)
- 1 cinnamon stick
- 1 T honey (substituted for agave)
- .25 t sea salt
- 1 t tarragon leaves
- (yogurt to serve)
Take all ingredients except yogurt, combine into a pot, bring to a boil, reduce to a simmer, cover, and let simmer for twenty minutes, until the plums are good and soft. Then, take a stick blender and run it through the soup and puree until you have a silky smooth soup. Take the soup out of the pot, put it into a bowl, and chill (if you need it ready to go quick, put it straight into the freezer for under a half hour, otherwise, just let it sit in the fridge). Add yogurt and swirl in, if so desired.
And then? Enjoy your delicious soup!