2 poundspeaches, pitted and chopped 1 poundplums, pitted and chopped 7 cupswater 1/4 teaspoonsalt Juice and zest of one lemon 1cinnamon stick 1 teaspoonvanilla extract Up to 1/2 cupsugar 1/2 cupsour cream
Directions
Yield Prep Cook Total
10-12
Put fruit, water, and salt in a soup pot and bring to boil. Add lemon juice, zest, cinnamon stick, vanilla, and 1/4 cup sugar. Lower heat and simmer for 15 minutes, stirring occasionally. Remove cinnamon stick.
Puree the soup in the pot with a hand (immersion) blender, or in batches in a standard upright blender. Transfer to a bowl and stir in additional sugar, to taste. Refrigerate overnight and serve with sour cream.
Leah Koenig is a freelance writer whose work has been published in The New York Times Magazine, Gastronomica, Jewish Living, Lilith, Culinate, Beliefnet and other publications.
