COLD CHERRY SOUP
Try this one in the summer. If you like cherries, you will like this.
Provided by C. Davis
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 40m
Yield 3
Number Of Ingredients 6
Steps:
- Drain the canned cherries; place liquid in medium saucepan and set cherries aside.
- In a small mixing bowl, combine cornstarch and cold water; mix well. Whisk cornstarch into cherry liquid. Heat to boiling point and boil for 5 minutes, stirring constantly.
- Add sugar and lemon juice. Stir and remove from heat and chill. When this syrup is cool, blend in the sour cream and add the drained cherries. Chill well and serve in chilled cups.
Nutrition Facts : Calories 241.5 calories, Carbohydrate 22.9 g, Cholesterol 33.7 mg, Fat 16.2 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 10 g, Sodium 52.5 mg, Sugar 15.9 g
COLD CHERRY SOUP
Make and share this Cold Cherry Soup recipe from Food.com.
Provided by arakune
Categories Cherries
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 184.2, Fat 2.9, SaturatedFat 1.7, Cholesterol 10.2, Sodium 5.2, Carbohydrate 38.1, Fiber 1.6, Sugar 34.4, Protein 0.9
COLD CHERRY SOUP
From a Jewish Cooking website, this recipe sounds quite intriguing to me as I love cherries and have never seen them used in this way before.
Provided by LoriInIndiana
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 176.1, Fat 11.2, SaturatedFat 6.9, Cholesterol 40.8, Sodium 23.6, Carbohydrate 19, Fiber 2, Sugar 13, Protein 1.9
COLD CHERRY SOUP
Provided by Dana Shaw
Categories Soup/Stew Fruit Appetizer Dessert Apple Cherry Summer Chill Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Place the dried apples and cherries in a medium saucepan with water to cover by an inch. Bring to a simmer over medium-high heat. Cover and reduce the heat to medium-low. Simmer until the apples and cherries are soft enough to puree, about 30 minutes.
- Puree with a food processor or immersion blender and return to low heat. Transfer 1/4 cup of the puree to a separate bowl and whisk in the cornstarch until the mixture is smooth. Whisking constantly, pour the cornstarch mixture into the saucepan. Continue whisking until the mixture thickens, about 7 minutes. Turn off the heat and let the mixture cool to room temperature.
- Stir in the buttermilk, cover, and chill thoroughly, at least 3 hours. Ladle the soup into 4 soup bowls and sprinkle each serving with lime juice.
COLD CHERRY SOUP
Many versions of cold cherry soup originated in Hungary and Poland, where cooks would use sour cherries and a lot of sugar. Traditional cherry soups also are made with sour cream and heavy cream, and sometimes they are thickened with flour. I like this lighter version, which is made with drained yogurt instead of cream.
Provided by Martha Rose Shulman
Categories appetizer
Time 30m
Yield Serves six to eight
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 96 milligrams, Sugar 25 grams
CHERRY SOUP
My grandmother had talked about her cherry soup recipe for years, so when I received some of our state's famous Door County cherries, I just had to try it. My family liked it so well that I froze several quarts so we could enjoy it all winter! -Sue Bronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In large saucepan, place the cherries, water, sugar and cinnamon. Bring to a boil. Cook for 15 minutes or until cherries until tender. Adjust sugar, if necessary, depending on tartness of cherries. , For dumplings, combine the flour, baking powder and salt; stir in milk. Drop by teaspoonfuls into boiling soup. Cover and cook for 10-15 minutes or until dumplings are fluffy. Serve immediately.
Nutrition Facts : Calories 196 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 136mg sodium, Carbohydrate 41g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein.
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