Spiced Plum-Cherry Soup
Hidden within this dark plummy-colored soup is a lush blend of exotic spices that make this a seductive finale for any meal. I serve it with cookies or even chocolate brownies. Since the softened plums are strained, you do not need to peel or pit them before cooking.
3/4 cup ripe red plums, split
3/4 cup unsweetened pomegranate juice
10 black peppercorns
6 whole cloves
1 star anise
1 cinnamon stick
1/4 teaspoon whole fennel seeds
2 tablespoons honey
1 12-ounce package frozen dark sweet pitted cherries, defrosted or 3/4 pound fresh cherries, pitted
2-4 ounces sour cream or 2-4 ounces soy yogurt, to garnish
1 tablespoon finely julienned orange zest
Combine the plums, pomegranate juice, peppercorns, cloves, anise, cinnamon, and fennel seeds in a small heavy saucepan and bring the liquid to a boil. Cover, turn the heat down so the liquid gently boils, and cook until the plums are very soft, 40 minutes. Turn off the heat and let the mixture cool with the spices.
Discard the cinnamon. Pour the soup through a fine strainer, pressing to extract as much liquid as possible. You should have about 2 1/2 cups.
Stir in the honey and the cherries.
To serve, ladle about 1/2 cup of soup into four small bowls. Fill a plastic squeeze-bottle with sour cream and make decorative dots, squiggles, or a crosshatch pattern on the top. Sprinkle a pinch of orange zest in the center and serve.
We suggest using Simply Organic Daily Grind
As prepared, each serving contains 190 calories, 2.5g total fat, 10mg cholesterol, 25mg sodium, 41g total carbohydrate and 4g protein.