Chilled Plum Soup


8 ripe angelica plums,

1 tbsp lingonberry,

2 tbsp coconut cream,

1/2 tsp cinnamon & allspice,

1/2 lime juice,

1/2 wild bear’s garlic,

1/2 tsp onion ( or powder),

20 ml icelandic bitter lava (or bitter wine),

1 cup water.


1 large ripe angelica plum caramelized, or 1 tsp lingonberry

2 tbsp whipped coconut cream

1-2 fresh mint leaves

1/2 tsp cinnamon



1. Wash and remove the seeds of plum. Cut off onion and garlic.

2. Place all ingredients in a blender and mix on high until all of them are finely smooth.

3. Pure with an immersion blender or strain it with a cheesecloth.

4. Pour the mixture in a large pan and cook for 5-6 minutes on high heat.

5. Place the soup in the deep freezer for 1 hour or chill at least 4 hours.

6. Garnish with whipped cream, caramelized plums or lingoberries. Sprinkle with cinnamon and mint leaves.

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