" Summertime, and the livin' is easy ... " I sure wish Patsy could have recorded that one! Due to temporary delay in the return of Song of the Week/Recipe of the Week, I've decided to post a wonderful recipe for you to serve at a summertime brunch. This fabulously rich, cool, yet light recipe for Cold Plum Soup, is from the kitchen of the historic Three Village Inn located in the heart of the Stony Brook Village on Long Island. The Three Village area, which is comprised of Stony Brook, Setauket and Oldfield, played a vitally important part in the history of the United States. And yes, George Washington really did sleep in Setauket!

~ Cold Plum Soup ~


  • 1 lb. 13 oz. tin of purple plums
  • 2/3 cup of sugar
  • 1/4 tsp. white pepper
  • 1?2 cup heavy cream
  • 1 tbsp. cornstarch
  • 1 tsp. grated lemon rind
  • 3 Tbsp. Brandy
  • 1 cup of water
  • 1 cinnamon stick
  • pinch of salt
  • 1/2 cup dry red wine
  • 2 tbps. lemon juice
  • 1 cup sour cream

    • Drain the plums, reserving the syrup, and the pit and chop the plums. In a saucepan, combine the plums with the reserved syrup, water, sugar, cinnamon stick, white pepper, and salt and bring to a boil over modertaly high heat. Reduce the heat to moderate and cook the mixture, stirring occasionally for 5 minutes. Stir in the heavy cream and the red wine mixed with cornstarch and cook the mixture, stirring until it is thickened. Stir in lemon rind and juice and remove pan from the heat. In a small bowl, whisk sour cream into 1/2 cup of the soup with brandy. Stir the mixture into the soup and stir until it is smooth. Let the soup cool and chill it, covered, for at least 4 hours. Ladle the soup into cups and garnish each serving with a dollop of sour cream and a sprinkling of cinnamon. Serves 6 ~ 8.
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