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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
- 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
- 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.
- 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
- This recipe was entered in the contest for Your Best Warm Weather Soup
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