Black Plum Soup (with Cheese Balls)

Sheryl

Jul 31

Black Plum Soup in Bowl

I love plums so was excited to find a hundred-year-old recipe for Black Plum Soup. I was slightly less excited after I read the recipe and realized that it called for putting cheese balls into the soup before serving (which sounded very strange to me), But, nevertheless, I decided to give the recipe a try.

The Black Plum Soup is served hot. It tasted like plums with a hint of cinnamon though was quite tart. I was pleasantly surprised that I actually really liked the cheese balls in the soup. The cheese balls added some texture to the otherwise clear soup - and sharpness of the cheese was a nice contrast to the tartness of the soup.

Here's the original recipe:

Source: American Cookery (June/July, 1922)

This recipe makes a lot of soup, so I divided it in half when I updated it. The smaller amount I made still makes enough soup to for about 6 cups of soup or three bowls.

Here's the recipe updated for modern cooks:

Black Plum Soup with Cheese Balls

Servings: 3-6
Time: 45 minutes
Difficulty: moderate
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Soup

1 dozen (12) black plums

3 cups water or chicken broth (I used water.)

grated rind of 1/2 lemon

small piece of stick cinnamon (about 1 1/2 inches long - or longer if a very thin stick)

1 1/2 tablespoons sugar

1/4 teaspoons salt

1/8 teaspoon white pepper

juice from 1/2 lemon

Remove pits from plums and quarter. Put in a Dutch oven or large saucepan; add water or chicken broth, stick of cinnamon, sugar, salt, and white pepper. Put on the stove and bring to a boil using high heat; then reduce heat and simmer for 1/2 hour. Remove from heat and strain. (Discard the plum pulp.) Add the lemon juice to the plum soup. Reheat then serve. Add cheese balls (see recipe below) right before serving.

Cheese Balls

1/2 cup grated hard cheese (I used cheddar cheese)

1 tablespoon parmesan cheese

1/8 teaspoon salt

dash cayenne (red) pepper

1/2 egg, beaten

1/2 cup fine plain breadcrumbs

shortening or cooking oil

Put grated hard cheese, parmesen cheese, salt, cayenne pepper, and beaten egg in a bowl, then mix to combine all ingredients. Shape the mixture into small balls, each about 1/2 - 3/4 inch in diameter. Roll each ball in the breadcrumbs. Put about 1/2 inch of shortening or cooking oil in a skillet, then heat until hot using medium heat. Place the cheese balls in the hot fat or oil, and fry until the bread crumbs are lightly browned (about 20-30 seconds). Using a fork roll the balls to fry on the other side. Remove from skillet using a slotted spoon and drain on paper towels.

http://www.ahundredyearsago.com

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