I don't know how the weather is in Kazakhstan now, but the autumn in Poland is absolutely marvelous. It is warm and sunny, and there is something really magical about the light at this time of year. It is so warm and golden that it makes Krakow look almost like the backdrop of a Woody Allen movie.
This past weekend I spent a lot of time just wandering around, trying to soak in all this beauty, before the greyness of winter starts. Saturday morning I went to the farmers' market and I was just overwhelmed by everything. I think this is the best time of year for buying fruits and vegetables (way better than summer) because everything is perfectly ripe and incredibly cheap at the same time. I came back home carrying literally as much as I was physically able, including 4.5 pounds of crazily sweet plums.
As I was bolting down my fourth or fifth apple, I decided that I should cook at least some of the piles of food that I just bought. As always, an old recipe came to my mind.
Do you remember how popular fruit soups were in Poland in the '90s? I used to eat a lot of them, but lately people have somehow completely forgotten about them. I have no Idea why, because they were delicious!
And to be clear—serve this as a first course, not as a dessert. Although the soup is quite sweet, the addition of sour cream and wonderfully buttery croutons gives it a savory spin.
Ingredients (serves eight, but easily cut in half)
4.5 lbs of ripe plums
4 tablespoons of brown sugar
1/2 teaspoon of cinnamon
1/2 teaspoon of sea salt
1 teaspoon of bourbon vanilla
8 slices of slightly stale white bread - cut in small squares
3 tablespoons of butter
Sour cream - a tablespoon per serving
Heat the butter in a iron skillet, add the bread and fry until golden and crispy. Set aside.
Pit the plums and place them in a pot with the other ingredients. Add just enough water to cover the plums. Cook until the fruit starts falling apart. Then blend everything using a hand blender until completely smooth.
*I wrote this a couple of days ago. Today it’s snowing. In October. But the good thing is that the plums are still available.