Vegetarian Plum Raspberry and Tarragon soup Recipe

Stored in the fridge in an airtight container it will keep for 2-3 days.

Ingredients

• 6 ripe red plums + 1 more for garnish
• ¼ cup water
• ¾ cup raspberries + a 1 handful more for garnish
• 1 cup white wine
• 6 tbsp sugar
• 3 sprigs tarragon + more for garnish

1. Fill a medium pot with water and bring to a boil. Once boiling, place in plums and allow them to blanch for around 3-4 minutes. Take a medium bowl and fill with ice cubes; once skins begin to peel remove plums from pot and bowl with ice. 
2. Once plums are totally cool, peel skins away from plums and remove pits. Cut into chunks.
3. Place a medium sized pan over medium-high heat and add chunks of plum, water, raspberries, white wine, sugar and tarragon. Cover pot and allow to simmer. Once simmering reduce heat to medium- low until the plums fall apart. While waiting make another ice bath in a larger bowl.
4. Remove pot from heat and transfer mixture into a clean bowl. Place bowl into reserved ice bath. Stir soup occasionally until fully cool.
5. Transfer soup, removing tarragon sprigs from soup first, into a blender and working in batches, puree until smooth.
6. Cut extra plum into dices. Divide soup into individual soup bowls and add plum, raspberries and tarragon sprigs to garnish. Serve.

Serves 4