Ingredients
2 cans (15 ounces each) plums1 cup water1/2 cup sugar, divided1 cinnamon stick (3 inches)1/4 teaspoon white pepperDash salt1 tablespoon cornstarch1/2 cup heavy whipping cream1/2 cup dry red wine or grape juice1 cup sour cream1/3 cup creme de cassis or cranberry-raspberry juice2 tablespoons lemon juice1 teaspoon grated lemon zestSour cream, optional
Preparation
Drain plums, reserving juice. Pit plums; puree in a blender with juice. Transfer to a Dutch oven. Stir in the water, 1/4 cup sugar, cinnamon stick, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
In a small bowl, combine cornstarch and remaining sugar; stir in cream and wine or grape juice until smooth. Gradually add to plum mixture until blended. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring constantly. Remove from the heat; discard cinnamon stick. Stir in the sour cream, creme de cassis or cranberry-raspberry juice and lemon juice.
Strain half of the soup through a fine mesh strainer over a 1-1/2-qt. bowl. Repeat. Stir in lemon zest. Cover and refrigerate overnight. Garnish with sour cream if desired.
