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Plum and Almond Soup
1 lb Dessert plums, washed
1 tb Butter
2 tb Flour
3 3/4 c Vegetable stock
1 ts Almond extract
2/3 c Natural yogurt
Grated zest and juice of 1 orange
Salt and pepper
Chopped fresh cilantro
Halve the plums, and remove the pits. Chop the flesh into small
pieces. Melt the butter in a large pan, and add the flour, then cook
for 1 minute. Remove from the heat, and stir in the stock and plums.
Season to taste with salt and pepper. Add the almond extract, then
return the pan to the heat, and cook for 20 minutes until the plums
are soft. Press through a strainer and let cool. When cool, stir in
the yogurt, orange zest and juice. Pour into individual serving
bowls, and garnish.
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