Cold Cherry Soup With Mango Food

COLD CHERRY SOUP WITH MANGO

Steps:

• Combine wine, sugar and 1/2 cup water in a pot large enough to fit cherries and bring to a boil, stirring, until sugar dissolves. Simmer about 5 minutes longer, until the strong aroma of alcohol goes away. Add cherries, and kumquats if using. Adjust heat so mixture simmers steadily. Cook until cherries are quite tender, 10 to 15 minutes. Taste and add more sugar if you like. Pour into bowl to cool, then refrigerate. (Or, to speed it up, place bowl in larger bowl filled with ice water; stir, adding ice as necessary.)
• Divide cherries and broth among 4 bowls, garnish with mango and dollop of crème fraîche or sour cream, and serve.

COLD CHERRY SOUP

Steps:

• Combine water, sugar, and cinnamon in saucepan; bring to a boil, and add cherries.
• Partially cover& simmer for 35 minutes for fresh cherries, or 10 minutes for canned.
• Remove cinnamon stick.
• Mix arrowroot& 2 tabl.
• cold water, then beat into soup.
• Stirring constantly, bring almost to a boil, reduce heat, and simmer for 2 minutes, until clear and slightly thickened.
• Add wine, and chill.

COLD CHERRY SOUP

Steps:

• Pit the cherries, and place the pitted cherries in a bowl and the pits in a large soup pot. Add the water to the pot, and bring to a boil. Reduce the heat and simmer five minutes. With a skimmer, remove the pits from the water. Add the sugar, red wine, salt and lemon zest, and bring back to a boil over medium-high heat. Boil five minutes, then add the cherries. Bring to a simmer, turn the heat to low, cover and simmer five minutes. Remove from the heat.
• Place the yogurt in a large bowl and slowly whisk in a cup of the liquid from the soup once it is no longer simmering. Whisk until the mixture is smooth. Slowly add the rest of the soup, and whisk or stir until smooth. Allow to cool, stirring from time to time, then refrigerate until cold. Before serving, you will have to stir or whisk again, as the liquid and yogurt will separate. Still, the soup is easily homogenized.
• Serve in bowls or in glass tumblers. If you wish, garnish with additional halved, pitted fresh cherries.

COLD CHERRY SOUP

Steps:

• Drain cherries, if necessary, saving liquid.
• Puree cherries and reserved liquid, if any, in blender or food processor.
• Add enough water to cherry puree to make 2 quarts.
• Add vinegar, cornstarch, and cinnamon.
• Place in pan and cook, stirring constantly, until slightly thickened.
• Remove from heat.
• Add cream.
• Season with additional sugar to taste.
• Chill.
• When ready to serve, top with sweetened whipped cream and dust with cinnamon or nutmeg to garnish.
• **Can be used as the soup course of a meal, but substitute sour cream for the whipped sweetened cream to garnish and season to taste with salt or vinegar to taste.