Port wine gives this soup a deep rich flavor. Simmering it for 10 minutes cooks out much of the alcohol, leaving only the flavor. A fine-mesh strainer is best for removing the tiny strawberry seeds. A scoop of lemon or lime sorbet sends this soup over the top.
The coconut milk here lends subtle flavor to this smoothas-silk soup. You can bump up the coconut flavor even further by adding a scoop of coconut sorbet to the middle of the bowl after you pour the soup.
Besides plums, you can make this soup with apricots, peaches, or nectarines—whatever looks most luscious. If you do use plums, you’ll have the most flavorful results with the purple-skinned, dark-fleshed ones.
This simplest of soups—a refreshing starter on a hot summer day— rovides a creamy backdrop for the more complex flavors in the salsa. Honeydew is juicy enough so that no added liquid is needed. For best results make sure to get a ripe sweet melon. A four-pound melon, peeled and seeded, will yield the necessary 6 cups.
Baked Goods
OUKosher RSS Feeds