Chilled Cherry-Plum Soup

 I cooked this one per the recommendation of my friend Anna Marie. I was very curious about a cold cherry soup (I love cherries!) and this seemed perfect for summer. And the best part is she wrote this recipe up and e-mailed it to me, so this recipe and write up is all thanks to Ms. Anna Marie. Thank you! I love when that happens. (Does anyone else want to do that?)

This recipe was very enjoyable. I wouldn't make it often, but for the occasional fruity indulgence it was delicious.

Chilled Cherry Plum Soup
(from the Enchanted Broccoli Forest, by Mollie Katzen)

1 1/2 lb red or black plums
1 lb pitted sweet cherries
1/4 tsp salt
1/4 tsp ground ginger
1/2 tsp Dijon mustard
1/3 cup dry red wine
2 tbsp honey (or more to taste)
1 1/2 cups buttermilk
a pinch of dried crushed mint
thin slices of kiwi or lime for garnish

Pit the plums and chop coarsely.  Put cherries, plums and salt in a heavy saucepan (about 2 1/2 to 3 quart size).  Place on low heat, covered, and cook for 5-10 minutes.

Add ginger, mustard, wine and honey, and continue to cook for another 5 minutes.

Remove from heat and cool.  Either puree half in a blender or food processor and return to the pot, or puree with an immersion blender until still a bit chunky.

Whisk in the buttermilk and mint and chill until very cold, at least a few hours.  Serve with floating lime or kiwi slices as garnish.

And the best part of cooking a recipe that uses wine as one of the ingredients...