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Plum rum soup

Plum rum soup

By Aiden Sato
20’ Prep time
25’ Cook time
45’ Total time
175 Calories
4 Serving

Summary

Ontario plums give this soup its vibrant colour and flavour. it may be served hot or cold with a dollop of yogurt for a perfect starter to a meal featuring roast pork or chicken.
Aiden Sato 0 Followers

Step by Step

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Step 1

In large saucepan over medium-high heat, combine plums, 1 cup (250 mL) water, wine, sugar, lemon juice, lemon rind and cinnamon stick; bring to boil. Reduce heat and simmer until plums are very tender, about 10 minutes.
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Step 2

Whisk 1/2 cup (125 mL) water with cornstarch until smooth; pour into soup and cook for another 5 minutes. Pour soup through coarse sieve, pressing plums through sieve but leaving behind solids. Discard solids. To serve hot, stir in rum (if using) and serve. To serve cold, cover and cool soup; stir in rum (if using). Refrigerate for up to 2 days.

Ingredient

  • Fresh lemon juice
    Fresh lemon juice
    25 ml
  • Granulated sugar
    Granulated sugar
    125 ml
  • Stick
    Stick
    1 cinnamon
  • Corn starch
    Corn starch
    15 ml
  • Dry red wine
    Dry red wine
    125 ml
  • (2-inch/5 cm) lemon rind
    (2-inch/5 cm) lemon rind
    1 piece
  • Dark rum (optional)
    Dark rum (optional)
    25 ml
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