Cold plum and raspberry soup with tarragon
4 servings
30 minutes
Cold plum-raspberry soup with tarragon is a true masterpiece of Russian cuisine, where the freshness of fruits combines with the aromatic notes of tarragon and the refined taste of white wine. This soup is perfect for summer days when you want to enjoy something light and refreshing. Red plums and juicy raspberries create a sweet, slightly tart flavor, while orange liqueur adds a subtle citrus note. Tarragon brings a delicate hint of freshness, creating a unique balance between sweetness and mild spiciness. Serving the chilled soup with pieces of fresh plums and raspberries turns it into an aesthetic delight, making it a wonderful addition to the summer menu. This dessert soup is an elegant and unusual way to enjoy the season's bounty.
1
Bring water to a boil in a pot, add the plums, leaving 1, and cook for 2-3 minutes until the skin starts to come off. Quickly transfer to ice water, then drain.
- Red plums: 700 g
- Water: 0.3 glass
2
Remove the skin and pits from the plums, chop them slightly, and place them in a saucepan. Add wine, raspberries, sugar, tarragon, orange liqueur, and water. Cover with a lid, bring to a boil over medium heat, reduce the heat, and simmer for 15-20 minutes until the plums are very soft.
- Red plums: 700 g
- Dry white wine: 1 glass
- Raspberry: 200 g
- Sugar: 6 tablespoons
- Fresh tarragon: 3 stems
- Orange liqueur: 2 tablespoons
- Water: 0.3 glass
3
Remove from heat and transfer to a bowl placed in a larger bowl of ice water, stirring to cool quickly.
4
Remove the tarragon branches and transfer the mixture to a blender. Blend until pureed.
- Fresh tarragon: 3 stems
5
Pour onto plates and serve, sprinkling with finely chopped remaining plum and raspberry on top.
- Red plums: 700 g
- Raspberry: 200 g