Author Notes
Perfect (and perfectly seasonal) for late summer, this deep violet soup is so gorgeously hued that you won't know whether to photograph it or to eat it, but I recommend the spoon. The combination of Italian plums and blueberries is a felicitous one, the plums lending a tart fruitiness and the blueberries, sweetness and a whisper of spice that is echoed by a touch of cinnamon and a hint of honey. —Garlic, Zest and Dark Dark Chocolate
Ingredients
-
3 cups
quartered Italian plums (about 15 small)
-
1 cup
blueberries
-
1 1/2 cups
water
-
1/4 cup
honey
-
1/4 teaspoon
Saigon cinnamon
Directions
-
In a medium saucepan, simmer plums, blueberries, water and honey until the plums are falling apart (about 20 minutes).
-
Puree with a stick blender, or allow to cool and puree in a food processor, until very smooth.
-
Pour through a coarse sieve to remove any remaining solids.
-
Taste and correct for sweetness if desired.
-
Add cinnamon and return to food processor for one quick whirl.
-
Chill.
-
Stir soup right before serving.
-
The intense plum purple color cries out for a peak of creme fraiche (or Greek yogurt). It would also be pretty (and pretty delicious) with a swirl of Chilled Apricot Soup. https://food52.com/recipes/30493-chilled-apricot-soup
See what other Food52ers are saying.