Though we associate plums with autumn, we can buy the first variety in the middle of August. As well as being the tastiest cake with plums or almond-plums, this fruit is excellent for soup. My mum used to serve it with noodles. I found a recipe for semolina dumplings in the Lidl cook book. In my home we sometimes serve meat stew with similar dumplings (with flour instead of semolina).

I am not really looking forward to autumn, but today I prepared this soup. With a leaf of peppermint it is an excellent alternative to an early summer dinner. Due to the blackcurrant juice, this soup is a bit sour and has a deeper colour.

Ingredients:
soup
1kg of plums
100 ml of blackcurrant juice
300ml of apple juice
120g of brown sugar
half a teaspoon of vanilla sugar
Clean the plums, remove the stones and cut them into smaller pieces. Put them in a saucepan with the rest of the ingredients of the soup and boil for 25 minutes. Sweeten with the sugar if necessary.

dumplings
125ml of milk
2 teaspoons of butter
2 tablespoons of vanilla sugar
2 tablespoons of brown sugar
a hint of salt
50g of ready semolina
1 egg
Boil the milk with the butter, sugar, vanilla sugar and a hint of salt. Remove from the heat, add the semolina and stir thoroughly. Put the mixture into a bowl, add the egg and stir again. Boil some salty water in a big saucepan. With a spoon put a portion of the dough into the boiling water. Boil for 5 minutes. Drain the dumplings. Put the soup with the pieces of plum into a bowl. Decorate with the dumplings and peppermint leaves.

Enjoy your meal!

Try also:
Cold cucumber soup
Bilberry soup
Spring cream of spinach and garlic soup