- Yield: 10-12
- Prep: 20 minutes
- Cook: 15 minutes
- Total: 35 minutes
Slightly adapted from Matthew Goodman’s Jewish Food: The World at Table
- 1 teaspoon vanilla extract
- Up to 1/2 cup sugar
- 1 cinnamon stick
- 1/4 teaspoon salt
- Juice and zest of one lemon
- 1 pound plums, pitted and chopped
- 7 cups water
- 2 pounds peaches, pitted and chopped
- 1/2 cup sour cream (optional)
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.
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