How to make it

  • Drain the plums, reserving the syrup and then pit and chop the plums.
  • In a saucepan, combine the plums with the reserved syrup, water, sugar, cinnamon stick, white pepper, and salt.
  • Bring to a boil over a moderately high heat.
  • Reduce the heat to moderate and cook this mixture for five minutes, stirring occasionally.
  • Stir in the heavy cream and the red wine, which should first be mixed with the cornstarch, and then cook while stirring, until the mixture is thickened.
  • Stir in the lemon juice and the grated lemon rind and then remove the saucepan from the heat.
  • In a bowl whisk 1/2 cup of the sour with the brandy into 1/2 cup of the soup mixture. Then mix this into the soup in the pot and to finish the cooking a moment or so.
  • Chill this soup for at least 4 hours prior to serving.
  • Ladle each portion into a bowl and place a small dollop of sour cream on top and garnish with a sprinkling of cinnamon.

Reviews & Comments 4

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  • djimmey 8 years ago
    Sorta like getting a glass of plum wine with a kick. yummmm thank you
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  • mystic_river1 8 years ago
    How great! Just love these soups, my friend.^5
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  • borinda 9 years ago
    Yes, the people at the Three Village Inn have always been lovely. It isn't a tiny place yet they treat guests warmly and were so warmly responsive when they shared this recipe. (It is in Stony Brook, Long Island, and they have accomodations, too.) Our daughter attended a school near there and we enjoyed some holidays at the TVI and even had a Sweet Sixteen party there, too. All were a success. You know, it feels good to be able to "speak" well of such nice people.
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  • lunasea 9 years ago
    How lovely this sounds - and how cool they were to share their recipe with you. I'm saving to try...thank you!
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