Julee Rosso, Sheila Lukins

Spiced Plum Soup

Preparation info

  • 8

    portions
    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

This celebratory plum and red wine soup has a fabulous blush. We like it just as much warm as chilled. Serve it in balloon wine glasses to really set the tone for a festive menu.

Ingredients

  • 4 cans (16 ounces each) plums in syrup
  • 1 bottle Burgundy

Method

  1. Drain the plums, reserving the liquid, and remove the pits.
  2. In a medium-size soup pot, combine the plums and their liquid with the wine, cinnamon, nutmeg, cloves, and sugar. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes.
  3. In a blender or food processor, purée the soup in small batches until smooth. Pass the soup through a