Reviews Add Rating & Review
Back to Chilled Plum and Berry Soup All Reviews for Chilled Plum and Berry Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Chilled Plum and Berry Soup Recipe Summary Servings: 6
Ingredients Ingredient Checklist 6 ripe plums, halved and pits removed 1/4 cup sugar 8 ounces blackberries 6 ounces red raspberries 3/4 cup Sauternes wine 1/4 teaspoon salt 6 mini brioche or one small loaf 1 cup mascarpone, cheese 1 ounce heavy cream
Cook’s Notes For the best taste, use a good Sauternes wine.
Gallery Chilled Plum and Berry Soup
Recipe Summary Servings: 6
Gallery
Chilled Plum and Berry Soup
Chilled Plum and Berry Soup
Chilled Plum and Berry Soup
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 6 ripe plums, halved and pits removed 1/4 cup sugar 8 ounces blackberries 6 ounces red raspberries 3/4 cup Sauternes wine 1/4 teaspoon salt 6 mini brioche or one small loaf 1 cup mascarpone, cheese 1 ounce heavy cream
Directions
Set a large skillet over medium heat. Add 5 plums, cut side down; sear until plums start to blister, 8 to 10 minutes. Stir plums on skin side with a wooden spoon. Sprinkle with sugar, and add one-third of the blackberries and one-third of the raspberries to the skillet.
Cook until fruit begins to release juice, about 10 minutes more. Add Sauternes wine, 2 cups cold water, and salt to skillet. Mix well. Bring mixture to a boil, reduce heat to medium low; let simmer until fruit begins to break down and liquid is very flavorful, 10 to 12 minutes. Remove from heat. Puree mixture through a food mill set over a bowl; discard solids. Pass puree through a fine mesh sieve set over a bowl. Discard solids.
Slice remaining plum into thin slivers, and add to soup. Add another third of the blackberries and another third of the raspberries to soup. Transfer to refrigerator until chilled.
Heat oven to 350 degrees. Slice mini brioche in half (if using loaf, slice into 1/2-inch-thick slices). Place brioche on a baking sheet; toast until golden, 10 to 12 minutes. Remove from oven, and set aside.
Combine mascarpone and heavy cream in a small mixing bowl. Fold together by hand. Spoon mixture over toasted brioche. Arrange remaining third of berries over mascarpone, and place two toasts into each bowl. Pour chilled soup in bowls, and serve.
Cook’s Notes For the best taste, use a good Sauternes wine.
Cook’s Notes
For the best taste, use a good Sauternes wine.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Chilled Plum and Berry Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chilled Plum and Berry Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
