Plum Soup from New York Times Menu Cookbook by Craig Claiborne
Boil the plums in the water with the lemon juice, cloves and salt until the plums are very tender. Remove the cloves and purée the plum mixture through a sieve or in an electric blender. Add the w...
Ingredients
- 1 pound ripe plums, pitted
- 1 cup sour cream
- ½ cup dry red wine (optional)
- 2 tablespoons cognac (optional)
- ½ cup sugar, or more
- 3 whole cloves
- Juice of 1 lemon
- 4 cups water
- Pinch of salt
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