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Cold Plum Soup Recipe
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1 can purple plums -- 1-lb. 13-oz. 1 cup water 2/3 cup sugar 1 cinnamon stick 1/4 teaspoon white pepper 1 pinch salt 1 cup sour cream 1/2 cup heavy cream 1/2 cup dry red wine 1 tablespoon cornstarch 2 tablespoons lemon juice 1 teaspoon grated lemon rind 3 tablespoons brandy Pit and chop plums, combine with syrup in a saucepan. Add water, sugar, cinnamon, salt and pepper. Bring to a boil, reduce heat, simmer 5 minutes stirring occasionally. Mix wine and heavy cream with cornstarch, add to mixture and cook until thickened. Stir in lemon juice, rind and wine, remove from heat. Place 1/2 cup soup in small bowl, whisk in sour cream. Add brandy and stir mix back into the soup pan until smooth. Chill at least 4 hours. Serve in cups, garnish with dollops of sour cream and sprinkle with cinnamon.
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