*  Exported from  MasterCook  *
 
                               Cold Plum Soup
 
 Recipe By     : Devin Croft, Denver, Colorado
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fruits                           Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      can           purple plums -- 1-lb. 13-oz.
    1      cup           water
      2/3  cup           sugar
    1                    cinnamon stick
      1/4  teaspoon      white pepper
    1      pinch         salt
    1      cup           sour cream
      1/2  cup           heavy cream
      1/2  cup           dry red wine
    1      tablespoon    cornstarch
    2      tablespoons   lemon juice
    1      teaspoon      grated lemon rind
    3      tablespoons   brandy
 
 Pit and chop plums, combine with syrup in a saucepan.  Add water, sugar,
 cinnamon, salt and pepper.  Bring to a boil, reduce heat, simmer 5 minutes
 stirring occasionally.  Mix wine and heavy cream with cornstarch, add to
 mixture and cook until thickened.  Stir in lemon juice, rind and wine, remove
 from heat.  Place 1/2 cup soup in small bowl, whisk in sour cream.  Add
 brandy and stir mix back into the soup pan until smooth.  Chill at least 4
 hours.  Serve in cups, garnish with dollops of sour cream and sprinkle with
 cinnamon.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Note:  The recipe calls for a can of purple plums weighing 1-lb.
 13-oz.  You may have to experiment a little to see how this translates to
 plums-not-in-the-can.