Steph’S Spiced Plum Soup

1. 1

   In a large saucepan, bring the water, fruit, cinnamon stick, cloves, and nutmeg to a boil over high heat.

2. 2

   Reduce the heat to low; cover and simmer slowly until the fruit is meltingly tender (about 10 to 25 minutes).

3. 3

   Remove and discard the cinnamon stick and whole cloves.

4. 4

   Transfer any plum halves to a bowl, turn the heat to medium high, and boil the remaining liquid in the pan, uncovered, until its volume has reduced by half, stirring occasionally.

5. 5

   Puree the plums, the reduced cooking liquid, sugar, yogurt, and wine in a large blender or food processor fitted with the chopping blade, working in batches if necessary.

6. 6

   Transfer the soup to a large glass container (non-reactive); seal and refrigerate for at least 4 hours or up to 3 days.

7. 7

   Season with the salt to taste just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.