Stone Cold Soup

July 31, 2010
3 Ratings
  • Serves 4
Author Notes

I have made a rustic stone fruit soup with plums, a few peaches and a handful of cherries in my grandmother's style: cooking the soup, but then serving it cold. If you don't have sapa handy, don't let that prevent you from trying out this recipe. Sapa enhances the fruit flavors, but even without, this is still quite nice. Here is a link for sapa if you are interested: - Sagegreen —Sagegreen

Test Kitchen Notes

Stone cold soup makes a refreshing treat on a hot night. The sweet peaches pair perfectly with the tangy plums, and the cinnamon adds a subtle note of spice. Light and not too sweet, it pairs beautifully with yogurt, sour cream, mascarpone, ricotta or crème fraîche. It also brightens up a scoop of ice cream. I didn't find Sapa, so I followed Sagegreen's suggestion of substituting honey. (I used lavender-infused honey for extra flavor.) The instructions are clear and easy to follow, and the preparation is simple and straightforward. Stone cold soup looks so pretty as it cooks, with the yellow peaches sparkling amidst the dark purple plums and red cherries. - Apple Annie. —The Editors

What You'll Need
  • 5 cups varietal sweet plums, pitted
  • 2 yellow peaches, peeled and sliced
  • 1/2 cup sweet red cherries, pitted
  • 2 tablespoons organic cane sugar
  • 1 teaspoon fresh lemon zest
  • 1 cup dry white wine
  • 1 stick cinnamon
  • 3 tablespoons sapa
  • dollop of sour cream or Greek yogurt (optional)
  1. Add the lemon zest, and sugar to the fruit.
  2. Bring the fruit mix and cinnamon stick to a slow boil in a heavy sauce pan (like Le Creuset's dutch oven) making sure the sugar dissolves. Take care to avoid a pan that would be reactive with the fruit.
  3. Add the wine and sapa. Simmer for 5-10 minutes.
  4. Let cool and then chill thoroughly.
  5. Serve with a garnish of sour cream or Greek yogurt if desired.
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4 Reviews

Sagegreen August 19, 2010
Thank you so much for the wonderful review Apple Annie, and for the editor's pick. It is a great honor. I think the sweetness of creme fraiche would pair really well with the tart freshness of this soup. Do adjust the sweetness to your own taste.
drbabs August 2, 2010
OK, I looked up sapa and I found a picturesque town in Viet Nam, a bunch of acronyms, and an abbreviation for a palmetto plant that grows in the southeast US, but nothing that I would think of cooking with. So, sagegreen, what is sapa?
Sagegreen August 2, 2010
Sorry I didn't repeat all the info here, but I have been using this in so many of my recipes recently, I thought it might be repetitive. Thanks for asking. Sapa, which the ancient Romans used as a sweetener, combines a mild toffee aroma with a smokey taste and is made from the must of grapes. It is not hard to source: Nudo (which was featured in a recent blog where you can lease an olive tree in Italy for a year) can send you a bottle almost the next day after you place your order. Here's the sapa link:

drbabs August 2, 2010