Description Edit

Makes about six servings

Ingredients Edit

Directions Edit

  1. In large non-aluminum soup pot, combine first five ingredients.
  2. Bring to boil; add plums.
  3. Simmer 30 minutes; strain through fine sieve.
  4. Discard solids.
  5. Mix cornstarch with cold water to make slurry (thin paste).
  6. Beat slurry into hot soup, stirring constantly.
  7. Continuing to stir, bring soup back to boil, them remove from heat.
  8. Chill.
  9. Just before serving, stir in wine.
  10. Top each serving with spoonful of whipped cream, thinly sliced plums.
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