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In the various cuisines, soup is necessarily served before the meal but the great thing about a sweet soup is that it can be served before and after the main meal.
Sweet soups are abundantly popular in European and Asian countries. Chè, a Vietnamese sweet soup is made from coconut milk and sugar, and many veggies while Koldskål hails from Denmark and is a sweet soup made from eggs and buttermilk. There are some sweet soups that don’t use milk as a base like the Snow Fungus Sweet Soup from China which has a clear liquid and foods incorporated in it.
Now, most of these are part of the International cuisine and not something an average Indian might enjoy, so we have a special soup dessert with best of all these flavours with just a touch of desi.
You’ll Need
1 kg of cherries or plums
4 tbs sugar
1 tbs flour
1 cup of sour cream
2 cardamon pods
5-6 cloves
2 of star anise
1 cinnamon stick
Zest of one lemon
Pinch of salt
Water
Instructions
- Wash and deseed the plums or cherries.
- In a large pot, add the fruit and follow by adding water to cover and then the sugar.
- In a spice blender, add the cardamom pods, cloves, star anise and cinnamon sticks and blend till you get a fine powder.
- Add the spices, lemon zest, and salt into the pot.
- Bring to a boil, it might take 25-30 minutes.
- Reduce the heat and allow it to simmer until the fruit is soft, another 6-7 minutes. Remove the spice holder.
- In a bowl, stir 1/4 cup of hot fruit liquid from the pot with flour and sour cream.
- Add another 1/4 cup of fruit liquid and stir until the mixture is smooth. Proceed slowly to prevent lumps.
- Let it cool in the fridge.
- Serve chilled before or after the meal.
