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Plum Soup

5 c. water
1 1/2 lb. plums, pitted & sliced
1 tbsp. flour
2 tbsp. sugar
1 c. yogurt (optional)

Heat water and plums to boiling; then lower heat. Simmer 20-30 minutes, until plums are soft and almost mushy. Blend flour in small bowl with a little of the plum soup, stirring until smooth. Add flour mixture to plum soup in saucepan, stirring continuously until soup thickens slightly. Stir sugar into hot soup. Boil 5 minutes; then set aside to cool. Pour cooled soup into medium bowl for refrigerating. Serve thoroughly chilled. Various kinds of cold soups, including those made with fruit, are highly popular in Hungary during the summer, when local produce, especially cherries, plums and apricots, is abundant. Frequently heavy sour cream is mixed into the cold soup just before serving. If sour cream is not allowed in your diet, yogurt can be substituted for a less rich version of the authentic recipe.

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