Plum Soup
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Ingredients 2 lbs plums, pitted 9 cups water or 1/2 and 1/2 mixture of water and fruity white wine juice of 1 lemon grated zest of 1 lemon 1cinnamon stick sugar to taste, from 2 Tablespoon to 3/4 cup 1 cup sour cream, yogurt or non dairy sour cream substitute

Instructions

Wash the plums and remove the stones.  Put the plums in a pan with the water or mixture of water and wine.  Add the lemon juice and the zest, cinnamon and 1 to 2 tablespoons of sugar. Simmer for 15 minutes or until the plums are soft.  Remove the lemon peel and the cinnamon stick.  Taste the soup before adding more sugar.  Let cool to room temperature, cover and refrigerate for at least 3 hours. Serve cold with sour cream.  You can either beat in the sour cream or pass it around so everyone can add a dollop or two to their own bowl. If you like a smoother soup it can be pureed before serving. 

Special Instructions

Serving Size

Serves 6.

Notes

This eastern European soup can be sharp or sweet. Add the sugar to taste, starting with just 1 or 2 tablespoons.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .