Plum soup is a vibrant, sweet-tart dish enjoyed in many European cuisines, especially during the height of summer when plums are at their juiciest. This chilled soup is both refreshing and versatile, perfect as a light starter, palate cleanser, or a unique dessert. The natural flavor of ripe plums shines through, balanced by subtle spices and just the right touch of sweetness.
Ingredients
- 2 pounds (900 g) ripe plums, pitted and quartered
- 4 cups (950 ml) water
- 1/2 cup (100 g) granulated sugar (adjust to taste)
- 1 cinnamon stick
- 2 whole cloves
- Zest of 1 lemon (use a vegetable peeler for wide strips)
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/8 teaspoon salt
- 2 tablespoons (15 g) cornstarch
- 3 tablespoons (45 ml) cold water (for slurry)
- 1/2 teaspoon vanilla extract
- Sour cream or plain yogurt, for serving (optional)
- Fresh mint leaves, for garnish (optional)
Instructions
- Wash the plums thoroughly, then pit and quarter them. If the skins are very tough, you may peel them, but most varieties work well with skins on.
- In a large saucepan, combine the plums, 4 cups water, sugar, cinnamon stick, cloves, lemon zest, lemon juice, and salt.
- Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Once boiling, reduce the heat and simmer gently, uncovered, for 20-25 minutes, or until the plums are very soft and the flavors have blended.
- Remove the saucepan from heat. Take out the cinnamon stick, cloves, and lemon zest with a slotted spoon or tongs.
- Using an immersion blender, puree the soup until smooth. (Alternatively, let the soup cool slightly and carefully puree in batches in a blender.) For a silkier texture, you can pass the soup through a fine mesh sieve, but this is optional.
- Return the pureed soup to the saucepan. In a small bowl, whisk the cornstarch with 3 tablespoons cold water to make a smooth slurry.
- Stir the cornstarch slurry into the soup. Bring the soup back to a gentle simmer, stirring constantly, and cook for 2-3 minutes until slightly thickened.
- Remove from heat and stir in the vanilla extract. Taste and adjust sweetness or acidity if needed, adding a bit more sugar or lemon juice to your liking.
- Let the soup cool to room temperature, then refrigerate for at least 2 hours, or until thoroughly chilled. Plum soup is best served cold.
- To serve, ladle into bowls and top with a dollop of sour cream or plain yogurt, and a sprig of fresh mint if desired.
Tips
- Plum Varieties: Any ripe, juicy plums work well. Red or purple plums yield a deep color and sweet-tart flavor. Avoid underripe or mealy plums.
- Sugar Adjustments: Taste your plums before adding sugar. Very sweet plums may need less sugar, while tart varieties may need a bit more.
- Thickening: For a thinner soup, reduce or omit the cornstarch. For a thicker, more dessert-like soup, increase cornstarch slightly.
- Make Ahead: Plum soup can be prepared a day in advance. Flavors meld and deepen overnight in the fridge.
Serving Suggestions
- Serve chilled as a refreshing starter on hot days, or as a light dessert after a summer meal.
- Top with a swirl of sour cream, crème fraîche, or Greek yogurt for creaminess and visual appeal.
- Pair with almond biscotti, sponge cake, or crisp cookies for added texture.
- Garnish with fresh mint, lemon zest, or a sprinkle of toasted sliced almonds.
Variations
- Spiced Plum Soup: Add a pinch of ground ginger or cardamom for a warmer flavor profile.
- Wine Infusion: Replace half the water with dry white wine for an adult twist. Simmer as directed to cook off alcohol.
- Mixed Fruit: Add a handful of cherries, apricots, or peaches along with the plums for a more complex fruit flavor.
- Dairy-Free: Skip the yogurt or sour cream topping, or use coconut yogurt for a vegan-friendly version.
- Hot Plum Soup: In cooler months, serve the soup warm with a touch of honey and cinnamon.
Storage and Reheating
Store leftover plum soup in an airtight container in the refrigerator for up to 4 days. Stir well before serving, as natural separation may occur. To serve warm, gently reheat in a saucepan over low heat until just heated through, stirring constantly to prevent sticking. Do not boil after adding the cornstarch, as this can break down the thickener and affect texture. Plum soup is not recommended for freezing, as the texture may become watery and separated upon thawing.
Frequently Asked Questions
- Can I make plum soup with dried plums (prunes)?
- Yes, you can use prunes if fresh plums aren’t available. Soak 1 pound (450 g) of pitted prunes in warm water for 30 minutes, then proceed with the recipe. You may need less sugar, as prunes are sweeter than fresh plums, and the soup will have a richer, deeper flavor and darker color.
- Is plum soup traditionally served hot or cold?
- Plum soup is most commonly served chilled, especially in Hungarian, Polish, and Nordic cuisines, as a summer refresher. However, it can also be served warm, particularly in cooler weather or as a comforting dessert. The choice depends on personal preference and season.
- Can I use frozen plums?
- Absolutely. Frozen plums work well and are a great option out of season. Thaw them before cooking and use them as you would fresh plums, adjusting sugar as needed since frozen fruit can sometimes be less sweet.
- How do I prevent the soup from becoming too tart?
- If your soup tastes too tart after cooking, add a bit more sugar, honey, or even a splash of apple or white grape juice to balance the acidity. Taste as you go to avoid over-sweetening. You can also stir in a little extra vanilla extract for a rounder flavor.
- What kind of plums are best for soup?
- Juicy, ripe European-style plums (such as Italian or Damson) or Japanese plums (like Santa Rosa or Black Amber) give the best results. Avoid underripe fruit, as it can make the soup bitter or bland. If you like a sweet-tart balance, blend several types of plums together.
- Is this soup gluten-free and vegan?
- The base recipe is naturally gluten-free, as it uses cornstarch for thickening. It is also vegan if you skip the dairy toppings or use plant-based yogurt alternatives.
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