PLUM SOUP WITH HONEYDEW TARRAGON ICE
Steps:
- Make honeydew ice:
- Bring water and sugar to a simmer, stirring until sugar is dissolved. Transfer 1/2 cup hot syrup to a bowl and stir in tarragon, then cool. Chill remaining syrup.
- Pour tarragon syrup through a very fine sieve into a metal bowl, discarding solids. Purée honeydew in a blender and stir into strained tarragon syrup. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
- Make plum soup:
- Dice enough of plums to measure 1/2 cup and reserve. Coarsely chop remaining plums and purée in 2 batches with 1 cup chilled syrup (total) in a blender. Pour purée through very fine sieve into a bowl, pressing on and discarding solids.
- Stir in diced plums, lime juice, and chilled syrup to taste.
- Serve soup immediately, topped with scoops of honeydew ice.
COLD PLUM SOUP
When my husband and I were first married, we dined at an inn that served a flavorful plum soup. After experimenting with different recipes, I came up with my own wonderful version! -Carol Klein, Franklin Square, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 13 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- Drain plums, reserving juice. Pit plums; puree in a blender with juice. Transfer to a Dutch oven. Stir in the water, 1/4 cup sugar, cinnamon stick, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., In a small bowl, combine cornstarch and remaining sugar; stir in cream and wine or grape juice until smooth. Gradually add to plum mixture until blended. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring constantly. Remove from the heat; discard cinnamon stick. Stir in the sour cream, creme de cassis or cranberry-raspberry juice and lemon juice. , Strain half of the soup through a fine mesh strainer over a 1-1/2-qt. bowl. Repeat. Stir in lemon zest. Cover and refrigerate overnight. Garnish with sour cream if desired.
Nutrition Facts : Calories 143 calories, Fat 6g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 25mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
ROASTED-TOMATO AND TARRAGON SOUP
Roasting fresh plum tomatoes makes for a rich, thick soup -- it's our go-to dish as the season transitions from summer to fall.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Toss together tomatoes, onions, garlic and oil; season with salt and pepper. Arrange vegetables in a single layer on a rimmed baking sheet and bake until tomatoes are deep brown in spots and onions are soft, 45 minutes.
- Transfer vegetables and all juices to a large dutch oven or heavy pot. Add chicken broth and bring to a rapid simmer. Cook until slightly reduced, about 25 minutes.
- Transfer soup to a large bowl. In batches, fill blender halfway with soup, puree until smooth, transferring to pot as you work (use caution when blending hot liquids). Stir in tarragon and season with salt and pepper. If necessary thin with additional chicken broth. Serve with a drizzle of olive oil.
GREEN PEA SOUP WITH TARRAGON AND PEA SPROUTS
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Blender Microwave Appetizer Sauté Low Fat Vegetarian Quick & Easy Yogurt Low Cal High Fiber Dinner Lunch Pea Healthy Low Cholesterol Tarragon Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Place 1 cup peas in microwave-safe bowl; set aside. Heat oil in heavy large saucepan over medium-high heat. Add shallots and sauté until golden and almost tender, about 7 minutes. Add remaining peas, 4 cups broth, and 2 tablespoons tarragon; bring to boil. Reduce heat to medium and boil until flavors blend and peas are tender, about 7 minutes. Cool slightly. Working in batches, puree soup in blender until completely smooth. Return soup to same saucepan. Bring to simmer and thin with more broth by 1/4 cupfuls, if desired. Stir in remaining 1 tablespoon tarragon. Season with pepper.
- Cook reserved 1 cup peas in microwave until warm, about 1 minute.
- Ladle soup into 6 bowls. Drizzle lightly with yogurt. Sprinkle whole peas over and garnish with pea sprouts.
- *Available at natural foods stores and Asian markets.
RASPBERRY PLUM JAM
The thing I like best about this jam is the way the plums stretch the flavor of the raspberries. I make it when plums are in season, and we enjoy it all winter long on toast or homemade bread. For a few years, my husband and I had a small acreage with chickens, rabbits and sheep. Although we now live in town, our hearts still belong in the country! We have six children-three of them grown, two teenagers plus a girl who's 10-and two grandchildren.
Provided by Taste of Home
Time 35m
Yield 6 pints.
Number Of Ingredients 5
Steps:
- In a Dutch oven, combine the plums, raspberries, sugar and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into six hot pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
COOL RASPBERRY SOUP
An exquisite combination of spices and a rich berry flavor make this beautiful soup so refreshing. It's a lovely and tasty way to begin a luncheon. Your guests will rave about the special treat. -Janet Mooberry, Peoria, Illinois
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a blender, puree raspberries, water and wine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat. Remove from the heat; strain and allow to cool. , Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream.
Nutrition Facts : Calories 207 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 33mg sodium, Carbohydrate 39g carbohydrate (33g sugars, Fiber 3g fiber), Protein 3g protein.
RASPBERRY-PLUM CRUMB TART
In this rustic tart, sweetly fragrant plums and raspberries are crowded into a thick crust made of hazelnuts, brown sugar, and butter; rich custard binds all the fruit together.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Butter a 9-inch springform pan; set aside. Spread hazelnuts on a baking sheet. Bake until fragrant, about 10 minutes. Rub warm nuts in a clean kitchen towel to remove skins. Let cool. Place nuts in the bowl of a food processor, and pulse until medium fine, about 30 pulses.
- Transfer the nuts to the bowl of an electric mixer fitted with the paddle attachment. Add 1 1/2 cups flour, 1/2 cup granulated sugar, the light-brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt; mix until just combined. Add butter, and mix on low speed until the crumb begins to stick together, 2 to 3 minutes. Press 3 cups of crumb into the bottom of the prepared pan and about 1 1/2 inches up the sides of the pan to form the crust. Set remaining crumb mixture aside.
- Transfer crust to the oven; bake until it appears to be set, 18 to 20 minutes. Set aside.
- Slice plums in half, and remove pits. Slice into eighths. Scatter 3/4 cup raspberries and sliced plums onto cooled crust; set aside.
- In a medium bowl, whisk together 1 tablespoon flour and 1/4 cup plus 2 tablespoons granulated sugar. Whisk in the egg, the egg yolk, heavy cream, milk, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, and nutmeg (optional). Pour custard over fruit; sprinkle with remaining crumb mixture. Transfer tart to the oven; bake until custard has set and is slightly golden, 45 to 50 minutes. Garnish with remaining raspberries. Let rest at least 25 minutes before cutting. Serve warm or at room temperature.
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