Plum Soup with Honeydew Tarragon Ice

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
6%
Plum Soup with Honeydew Tarragon Ice
1500 min.
4
341kcal

Suggestions


Indulge in the delightful fusion of flavors with our refreshing Plum Soup and Honeydew Tarragon Ice. This unique vegan and gluten-free dish combines the natural sweetness of ripe plums with the aromatic essence of fresh tarragon, creating a sophisticated starter that is perfect for any occasion. The smooth plum purée serves as a vibrant backdrop to the delightful honeydew ice, which adds a cooling touch and a pop of color to your serving bowl.

Ideal for a summer gathering or a light appetizer, this soup is not only visually appealing but also surprisingly easy to make. With just a few key ingredients and a little time, you can create a dish that will impress your guests. The combination of sweet and tangy flavors, complemented by the refreshing notes of lime and tarragon, makes every spoonful a delightful experience.

Whether you are hosting a formal dinner party or enjoying a casual meal at home, this Plum Soup with Honeydew Tarragon Ice is sure to be a hit. Its vibrant colors and complex flavors celebrate the bounty of fresh summer produce, making it a seasonal favorite. Plus, with minimal prep work, it's a stress-free addition to your culinary repertoire. Get ready to savor the unique taste of this exceptional soup, and let each bite transport you to sunny orchards filled with ripe fruits.

Ingredients

  • cups wedges honeydew melon peeled seeded (1-inch cubes)
  • teaspoons juice of lime fresh to taste
  • lb plums black red chilled pitted halved
  • cup sugar 
  • 0.3 cup tarragon sprigs fresh packed crushed
  • cups water 

Equipment

  • bowl
  • sieve
  • blender
  • ice cream machine

Directions

  1. Bring water and sugar to a simmer, stirring until sugar is dissolved.
  2. Transfer 1/2 cup hot syrup to a bowl and stir in tarragon, then cool. Chill remaining syrup.
  3. Pour tarragon syrup through a very fine sieve into a metal bowl, discarding solids. Purée honeydew in a blender and stir into strained tarragon syrup. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
  4. Dice enough of plums to measure 1/2 cup and reserve. Coarsely chop remaining plums and purée in 2 batches with 1 cup chilled syrup (total) in a blender.
  5. Pour purée through very fine sieve into a bowl, pressing on and discarding solids.
  6. Stir in diced plums, lime juice, and chilled syrup to taste.
  7. Serve soup immediately, topped with scoops of honeydew ice.
  8. ·Honeydew ice can be made 1 week ahead.

Nutrition Facts

Calories341kcal
Protein3.31%
Fat3.01%
Carbs93.68%

Properties

Glycemic Index
44.69
Glycemic Load
44.95
Inflammation Score
-7
Nutrition Score
10.767391381056%

Flavonoids

Cyanidin
12.77mg
Peonidin
0.7mg
Catechin
6.55mg
Epigallocatechin
0.58mg
Epicatechin
7.27mg
Epicatechin 3-gallate
1.72mg
Epigallocatechin 3-gallate
0.91mg
Eriodictyol
0.05mg
Hesperetin
0.22mg
Naringenin
0.01mg
Quercetin
2.05mg
Gallocatechin
0.2mg

Nutrients percent of daily need

Calories:340.59kcal
17.03%
Fat:1.22g
1.88%
Saturated Fat:0.15g
0.94%
Carbohydrates:85.73g
28.58%
Net Carbohydrates:81.55g
29.65%
Sugar:79.34g
88.16%
Cholesterol:0mg
0%
Sodium:24.4mg
1.06%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.02g
6.05%
Vitamin C:39.72mg
48.15%
Manganese:0.48mg
24.1%
Vitamin A:1004.7IU
20.09%
Potassium:682.15mg
19.49%
Fiber:4.18g
16.72%
Vitamin K:17µg
16.19%
Vitamin B6:0.24mg
12.2%
Iron:1.93mg
10.72%
Magnesium:40.51mg
10.13%
Copper:0.2mg
10.08%
Folate:39.38µg
9.85%
Vitamin B3:1.68mg
8.42%
Vitamin B2:0.14mg
8%
Calcium:71.51mg
7.15%
Vitamin B1:0.11mg
7.14%
Phosphorus:59.29mg
5.93%
Vitamin B5:0.44mg
4.41%
Vitamin E:0.61mg
4.08%
Zinc:0.49mg
3.25%
Selenium:1.08µg
1.55%
Source:Epicurious