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Chilled Cherry Plum Soup
1 lb Cherries
1 1/2 lb Plums, red or purple
1/4 ts Salt
1/4 ts Ginger, ground
1/2 ts Dijon mustard
1/3 c Wine, red
2 tb Honey
1 1/2 c Buttermilk
1 pn Mint leaves
Pit cherries and plums. Coarsely chop plums. Heat in heavy saucepan
with cherries and salt. Reduce heat to low, and cook covered, for
five minutes. Add ginger, mustard, wine and honey. Cover and cook
(still over low heat) 5 minutes more.
Remove from heat, and let cool to room temperature. Puree half
mixture in food processor or blender, and return it to pan. Whisk in
buttermilk and mint. Chill until very cold.
Serve topped with slices of lime and/or kiwi fruit.
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