Buttermilk with Plums (Prunes)

Ingredients

• 200 gPlum
• 600 mlWater
• 2 gAnise
• 100 gBread
• 800 mlButtermilk
• 10 gFlour
• 5 gSalt
• 30 gSugar
• 2.6 gCinnamon

Instructions

1. 1

   Cook the plums

   • Rinse dried plums (or pit and rinse fresh plums).
   • Place plums with 600 ml water and the anise seeds in a pot, bring to a boil and simmer 10–15 minutes until the plums are soft.
   • If using fresh plums: simmer 5–8 minutes until they break down.
2. 2

   Thicken and add buttermilk

   • Stir grated white bread into the hot, softened plums and bring briefly to a boil so the bread soaks up liquid.
   • Slowly stir in buttermilk (remove from heat or keep very low heat), warm gently but do not boil hard to avoid curdling.
   • If too thin, mix 10 g flour with a little cold buttermilk until smooth and whisk into the warm soup; heat briefly until slightly thickened.
3. 3

   Season and serve

   • Season with salt, sugar and cinnamon and mix well.
   • Serve warm or chill to serve cold. Garnish optionally with whole plums or raisins.