Cold soups always seem like a special indulgence. It’s like getting to eat dessert before dinner. As a kid, when I first discovered these blends of fruit and yogurt at Judie’s restaurant, I loved the sugary sweet flavors of blueberry and strawberry in a barely thinned soup (served alongside my popover with apple butter). Cooking in my twenties, I discovered the purées in Silver Palate and Moosewood cookbooks that put fresh fruit center stage.
When I went to develop this recipe for fresh plum soup I wanted something that walked that edge of savory. Let’s leave dessert for the end of the meal. Fresh stewed plums and ginger delivered strong but tart fruit flavors. Red wine gave depth, sweet honey brought out the plums and buttermilk added richness. When our tasting team asked if this was going to be called “plum and honey soup,” we dialed back the distinct floral flavors of the honey with a light, fruit vinegar.
Serve chilled as the perfect start to a light summer meal or ahead of rich, smoky, grilled meats.
Ruby Plum Soup
- 6 plums, pitted and diced
- 1 tbs finely minced ginger
- 1 cup dry red wine
- 2 tbs honey
- 1 cup buttermilk
- 1/4 cup Ruby Red Grapefruit vinegar*
*Brand new at Sapore in DC. Substitute a fruit infused white wine vinegar or a splash of Champagne vinegar, which is more acidic.
- Place plums in a saucepan and cook over medium heat for five minutes.
- Add wine. Cover and cook for five minutes more.
- Remove from stove and let cool to room temperature.
- Pass half the cooked plums through a food mill or processor. Add to a bowl with the remaining stewed plums and stir together.
- Add honey and buttermilk.
- Season to taste with vinegar. add half of it at first and add more as needed.
- Chill and serve.