Photo by micki barzilay
micki barzilay's Notes:
Expand4 cups canned or jarred plums Ask a question about this ingredient
1/2 pint Creme Fresh or Sour Cream Ask a question about this ingredient
1 pint of whipping cream Ask a question about this ingredient
drizzle of maple syrup Ask a question about this ingredient
Heat in a saucepan the canned ( home made is best) or jarred pitted plums.Once it is at a light simmer turn off stove and add Creme Fresh or Sour Cream. Mix together. It will become a beautiful colorful light burgandy color. Serve warm and garnish with a design or dollup of freshly whipped cream and a drizzle off maple syrup..and watch your guests try to figure out if it is a soup or a fancy dessert.
Ask a question about this stepI LOVE your cream garnish! Lively, spirited and delicious! Beautiful. On the first snowy evening of the season, this make a lovely celebration. I bet you could also eat this cold.
Simple, easy, colorful, and delcious !
Merrill is a co-founder of food52.
Sagegreen,
Thank you for your kind words. The soup is ok cold, no big deal ...but when served warm w/ cold whipping cream it's the best. The best is when folks self serve fondue style w/ sterno accompanied on side w/ the whipped cream ( on ice).