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Ingredientes
- 1 1/2 lb ripe red or possibly purple plums
- 1 lb pitted dark sweet cherries
- 1/4 tsp salt
- 1 c. orange juice
- 1 Tbsp. chopped or possibly grated fresh ginger
- 2 tsp Dijon mustard
- 1 Tbsp. honey, (to taste), up to 2
- 1 tsp grated orange zest
- 2 c. buttermilk or possibly yogurt A drizzle of buttermilk Fresh mint leaves, torn or possibly chopped
- 1 x Thin slices kiwifruit
Direcciones
- Preparation Time: About 20 min to prepare, plus time to simmer and chill.
- Yield: 5 to 6 servings
- Brace yourself for a stunningly colorful soup! You can make this up to a day in advance. The seasonings intensify the longer it sits.
- NOTE: Frzn cherries work very well here. The bonus is which they come already pitted. Defrost them first, and use about 3 c..
- 1. Pit and coarsely chop the plums. Place them in a medium-sized saucepan with the cherries, salt, and orange juice. Heat to boiling, then turn the heat down to very low. Cover and simmer about 5 min.
- 2. Add in ginger and mustard. Cover and simmer 15 min longer.
- 3. Remove from heat; stir in honey and orange zest. Let cold to room temperature, then puree in a blender or possibly food processor. Transfer to a container with a tight-fitting lid, cover, and refrigeratetill very cool.
- 4. Whisk in the buttermilk or possibly yogurt just before serving. Top each bowlful with a swirl of extra buttermilk, a scattering of fresh mint leaves, and thin slices of kiwifruit.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1962g | |
| Calories 1018 | |
| Calories from Fat 73 | 7% |
| Total Fat 8.54g | 11% |
| Saturated Fat 3.12g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 1217mg | 51% |
| Potassium 3615mg | 103% |
| Total Carbs 226.92g | 61% |
| Dietary Fiber 22.7g | 76% |
| Sugars 190.2g | 127% |
| Protein 28.94g | 46% |
