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In a kettle, combine plums with the syrup, sugar, cinnamon stick, white pepper, salt, and 1 cup water. Bring the mixture to a boil, stirring, and stir in the heavy cream. In a small bowl, combine well the wine and the cornstarch and stir the mixture into the plum mixture. Bring to a simmer and simmer for 2 minutes. Add lemon juice and zest and remove from the heat. In a small bowl, whisk together 1 cup of the sour cream and the brandy. Whisk 1/2 cup of the plum mixture into the sour cream mixture and whisk the mixture into remaining plum mixture. Let soup cool and chill it, covered, for at least 4 hours or overnight. Discard cinnamon stick and ladle soup into 8 small soup bowls. Top each serving with some of the remaining sour cream and a sprinkling of the ground cinnamon. Yield: About 6 cups, serving 8.
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 301 | ||
Calories from Fat: 69 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 22.4mg | 7 % | |
Sodium 28.2mg | 1 % | |
Potassium 102.2mg | 3 % | |
Total Carbohydrate 56.2g | 17 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 55.2g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 301
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