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 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
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.
Ease of Preparation: Easy
Preparation Time: 10 min
Cook Time: 50 min
Recipe By: Joanna Pruess
From: Soup For Every Body
Used with permission of Lyons Press