What You Need
• 1 cup buttermilk
• 1 lb. cherries, pitted
• 1/2 teaspoon Dijon mustard
• 1/3 cup dry red wine
• 1/4 teaspoon ground ginger
• 3 tablespoons honey
• 1 lime, thinly sliced
• 1 1/2 lbs. plums, pitted and chopped
• 1/4 teaspoon salt
What To Do
1. In a saucepan, combine cherries, plums and salt. Cover; cook over low heat about 5 minutes.
2. Add ginger, mustard, wine and honey. Cover and cook 5 minutes more. Remove from heat; cool.
3. Transfer half of cherry mixture to a food processor or blender and puree; stir puree and buttermilk back into remaining cherry mixture (for a smoother soup, puree entire mixture, then add buttermilk).
4. Chill. Garnish with lime slices.
Source: National Honey Board
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