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:
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
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.
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.