RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Soup: Spicy Cold Plum - dairy
This is also from the Virtual Jerusalem Succot section. --Ruth Spicy Cold Plum Soup ~~~~~~~~~~~~~~~~~~~~ Preparation Time: 35 minutes Chilling Time: 2 hours or more (overnight) 2 pounds VERY ripe purple plums 2 long strips orange zest (pull the zester around the entire orange) 1 cup fresh orange juice 2 cinnamon sticks 1/2 tsp. cardamom 4 whole cloves 1/3 - 1/2 cup honey 1/2 cup buttermilk or fat free plain or vanilla yogurt 1 tsp. balsamic vinegar 1 tsp. sugar Cut the plums in half and place them in a pot with the orange zest, honey, sugar juice and spices. Bring to a boil, reduce the heat and simmer, covered, for about 30 minutes or until the fruit comes off the pits easily. Transfer the fruit to a food mill and process over a large bowl. Remove the pits, cloves and cinnamon sticks and process the plums, skins and all. Add the buttermilk or yogurt and chill. Just before serving, add the balsamic vinegar. Taste and adjust the seasonings or add more juice, milk or yogurt as needed. Add more sugar if the fruit is especially tart. VARIATIONS: Add about 1/2 cup of a fruit wine such as peach or cherry. Adapted from Vegetarian Cooking for Everyone, by Deborah Madison (Broadway Books). www.vjliving.com/food/sukkot.htm
