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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


To Garnish:
Slivered almonds
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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