Plum and Red Wine Soup
Updated April 11, 2023
- Total Time
- 40 minutes, plus at least 1 hour's refrigeration
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Ingredients
- 3pounds ripe purple-skinned, red-fleshed plums
- ¼cup mild honey
- ½teaspoon vanilla extract
- 1inch cinnamon stick
- ⅛teaspoon freshly grated nutmeg
- 2strips orange zest
- 1sprig rose geranium (optional)
- ¾cup fruity red wine, such as a Beaujolais
- ¾cup freshly squeezed orange juice
- 2lighter-fleshed plums, very thinly sliced
For the Garnish
Nutritional analysis per serving (6 servings)
302 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 48 grams carbohydrates; 4 grams dietary fiber; 40 grams sugars; 2 grams protein; 8 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the plums in half, cutting around the sides of the pits. You will remove the pits after the plums have simmered.
- Step 2
Combine the plums with the honey, vanilla extract, cinnamon stick, nutmeg, orange zest, rose geranium, wine and ½ cup of the orange juice in a heavy, medium saucepan. Bring to a boil, reduce the heat, cover and simmer for 30 minutes. Remove from the heat. Remove the cinnamon stick, rose geranium sprig and orange zest.
- Step 3
Allow to cool, then remove the pits from the plums and transfer to a food mill fitted with the medium blade. Press the plums through the food mill into a bowl. Whisk the mixture to amalgamate. Cover and chill for at least an hour and for up to a day.
- Step 4
Just before serving, whisk in the remaining orange juice. Ladle into bowls. Garnish with thin slices of lighter-fleshed plums and serve.
Private Notes