| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 240 | 1g | 0.7g | 59g |
| sugars | fibre | protein | salt |
| 50g | 2g | 4g | 0.05g |
At first glance, a recipe for Chilled Plumcot Soup might seem like a departure from my usual fare, far from the beignets and éclairs I often write about. However, having much in common with both my Creole and French culinary inheritances, this delightful dish captures the essence of Louisiana fruit orchards infused with a touch of European charm. It’s a melange of lush, ripe plumcots, a whisper of cinnamon, and a refreshing twist of lemon, dressed up with a dollop of creamy Greek yogurt and a splash of pure vanilla. This soup is my salvation for the hot summer days when the deep Louisiana heat engulfs the air.
A Twist on Tradition
This soup is a creative spin on the classic French chilled fruit soup, soupe de fruits, which traditionally includes berries, wine, and sugar. Instead of the typical berries, this recipe takes advantage of the unique rich and tangy flavor of plumcots—a hybrid of plums and apricots. The result is an enticing balance of sweet and tart, making it a light yet satisfying dessert or a refreshing palate cleanser between courses.
Nutritional Highlights
Not only is this Chilled Plumcot Soup exceptionally delicious, it’s also packed with a myriad of health benefits. Plumcots are known for their high levels of vitamins A and C, which are essential for a healthy immune system and skin. Coupled with the fiber content of the fruit, these benefits are further amplified. The Greek yogurt contributes protein and probiotics for a healthy gut, while cinnamon adds a burst of antioxidants. Fresh raspberries not only provide a visually delightful garnish but they’re also a great source of fiber. Quite the nutritional punch for a seemingly indulgent treat.
As a professional food blogger, I am forever in search of recipes that manage to incorporate nutrition while never compromising on taste, and this soup certainly checks that box. The refreshing combination of tart, mildly sweet plumcots and the lingering hint of cool mint leaves a clean, crisp taste in your mouth, making it hard to resist going in for another spoonful.
Perfect Companions
This luscious, velvety soup pairs well with just about any dish. Try it alongside a spicy jambalaya to play off the heat, or enjoy it after a bowl of gumbo for a refreshing contrast. It would also pair beautifully with some grilled shrimp skewers or a tangy goat cheese salad. Whether part of a casual brunch or an elegant dinner party, this plumcot soup will undoubtedly impress.
Recipes like this Chilled Plumcot Soup remind me why I love what I do. Crafting a recipe that seamlessly blends my cultural culinary heritage with a unique, creative twist is my passion, and sharing these gems with all of you brings me immense joy.
What You’ll Need
- 8 ripe plumcots
- 1 cup of granulated sugar
- 1/2 cup of fresh lemon juice
- Zest of one lemon
- 1 cinnamon stick
- 6 cups of water
- 1 cup of plain Greek yogurt
- 1 tablespoon of pure vanilla extract
- 1/4 cup of chopped fresh mint
- 1/2 cup of fresh raspberries for garnish
Method
Step One
Start by washing your 8 ripe plumcots. Split them in half, remove the pits, and chop them into smaller pieces.
Step Two
In a large saucepan, mix the chopped plumcots, 1 cup of granulated sugar, 1/2 cup of fresh lemon juice, zest of one lemon, and a cinnamon stick. Pour in 6 cups of water and stir well to combine.
Step Three
Place the saucepan over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 40 minutes or until the plumcots are very soft and the mixture is fragrant.
Step Four
When the soup is ready, remove it from the heat and let it cool slightly. Then remove and discard the cinnamon stick.
Step Five
Blend the mixture until smooth using a blender or hand blender. Once smooth, strain the soup through a fine-mesh strainer to remove any remaining solids, pushing down to get all the juice. The result should be a smooth soup.
Step Six
Transfer the strained soup back into the cleaned saucepan. Stir in 1 cup of Greek yogurt and 1 tablespoon of pure vanilla extract, mixing until fully incorporated. Place the soup in the refrigerator to cool for at least 2 hours.
Step Seven
Before serving, sprinkle the chilled soup with 1/4 cup of chopped fresh mint and divide 1/2 cup of fresh raspberries among the bowls for garnish. Enjoy your chilled plumcot soup!
