Plum, Raspberry, and Tarragon Soup
Chilled fruit soup -- a combination of sweet plums, fresh raspberries, tarragon, white wine, and triple sec -- is a perfect foil to warm weather.
Martha Stewart Living, June Summer 2001
- 1 1/2 pounds (about 6) ripe red plums, plus 1 plum, skin on and cut into 1/4-inch dice for garnish
- 6 ounces raspberries, plus more for garnish
- 1 cup white wine
- 6 tablespoons sugar
- 3 sprigs tarragon, plus more for garnish
- 2 tablespoons triple sec, Cointreau, or Grand Marnier (optional)
- 1/4 cup water
- Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add plums; blanch until skin begins to peel, 2 to 3 minutes. Remove plums from water; place in the ice bath until cool. Remove plums from ice bath, reserving ice bath.
- Peel plums, remove pits, cut into chunks, and place in a medium saucepan. Add the raspberries, wine, sugar, tarragon, triple sec (if using), and the water to the saucepan; cover, and bring to a simmer over medium heat. Reduce heat to medium low, and allow to simmer until plums are falling apart, 15 to 20 minutes. Remove from heat, transfer to a clean bowl, and place in the reserved ice bath, stirring occasionally, until cold.
- Remove tarragon sprigs from cold mixture, and transfer mixture to a blender. Puree, working in batches if necessary. Serve garnished with diced plum, raspberries, and tarragon.
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