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.
CREAMY TOMATO SOUP
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat a 3-quart Dutch oven over medium heat. Add 2 tablespoons olive oil and the carrots, celery, onion and 1 teaspoon salt. Stir with a wooden spoon and cook until the vegetables begin to soften, about 4 minutes. Add the cherry tomatoes and chicken stock and stir to combine. Nestle the Parmesan rind and basil in the soup and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring often to prevent the rind from sticking to the bottom of the pan, for about 25 minutes.
- Remove the basil and Parmesan rind and discard. Stir in the mascarpone, the remaining tablespoon of olive oil and 1/2 teaspoon salt. Puree the soup until smooth with a stick blender. Serve topped with crumbled bacon.
CHERRY TOMATO SOUP (GARY RHODES)
Another fantastic Gary Rhodes recipe. Light and delicious! Perfect for a starter course but fantastic for a summer lunch as well. I have made this several times when cherry tomato season comes around. I have also frozen this with great results. NOTE: A basic passata is a sauce made of tomatoes, basil, water, preservative, however some types have more herbs and spices in them, so make sure you like what is in your passata as it will be a main flavour in your soup. You can substitute tomato sauce (not ketchup!) or canned tomatoes (put through the food processor). Sometimes I don't have passata on hand so I put a can of chopped tomatoes in the food processor (enough to equal the recipe equivalent) and add a bit of basil to it to taste. I don't add water because the canned tomatoes are already in liquid. I hope you enjoy this soup as much as I do.
Provided by Summerwine
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat up the olive oil in a frying pan.
- Add the red onions to the pan over medium heat until the start to colour and become softened; about 3-4 minutes.
- When the onions begin to soften add the garlic and slowly cook both together until softened about a minute or so. (The garlic is added second to prevent it from burning and tasting bitter.).
- Add the red wine vinegar to the pan and bring to a boil. Cook until only a bit of liquid is left. (Be careful not to reduce too much or it will give your soup a soury taste.).
- Add the cherry tomato halves to the pan and fry for 10 minutes, making sure to stir occasionally so they don't burn.
- Stir in the passata (see note in description of recipe above) and vegetable stock to the tomato mixture, bring to a low boil, reduce heat and simmer for 10 minutes more.
- Taste the broth then sprinkle sea salt and pepper over soup to your taste.
- Serving: you can serve with torn fresh basil leaves over top.
CHILLED SOUR-CHERRY SOUP
A refreshing yet intense soup to serve in small portions before dinner, garnished with herbs. Recipe adapted from The Georgian Feast by Darra Goldstein.
Provided by Anna Kovel
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h20m
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Pass cherries through a food mill to extract all juices; or purée in a food processor and strain through a medium-mesh sieve, skimming surface of any foam. (Discard pulp, or reserve for another use.) Sprinkle garlic with 3/4 teaspoon salt, then mash into a very fine paste with the side of a knife. Stir into cherry purée.
- Refrigerate, covered, until very cold, at least 1 hour. (Purée can be made to this point and refrigerated up to 8 hours.) Stir chopped cilantro and dill into soup and season with salt; refrigerate 30 minutes more.
- Divide soup among 4 to 6 small bowls, and top each with cucumber, scallions, and herb sprigs. Serve with sour cream on the side.
CHERRY SOUP
There was a time when I was very much into cold fruit soups, & this is still one of my favorite recipes! The cherries amount to about 4 cups. Preparation time does not include chilling time.
Provided by Sydney Mike
Categories Cherries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large heavy saucepan, stir together all the ingredients EXCEPT the cherries.
- Over medium heat, stir until thickened & smooth.
- Stir in cherries & cook for 1 minute.
- Pour into serving bowl, then cover & chill.
- Discard cinnamon stick before serving.
MOTHERS CHERRY SOUP
I got this recipie at a roadside stand in upstate New York. I haven't tried it as of yet but I thought I would post it. It sounded good!
Provided by capttrouble
Categories Low Protein
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Soup Directions:.
- Bring to a boil in a large kettle.
- Dumpling mix:.
- Mix altogther like pastry -- Pull apart with fingers and dip into boiling soup.
- Drop in dumplings and continue to boil until done, aprox 10-15 minutes -- taste dumplings for doneness.
- Serve chilled and enjoy.
Nutrition Facts : Calories 1221.2, Fat 6.5, SaturatedFat 2.5, Cholesterol 114.3, Sodium 812.9, Carbohydrate 276.4, Fiber 6.8, Sugar 104.7, Protein 20.9
CHERRY SOUP
Posted for ZWT6 Scandinavia leg of tour. From the good people at Moosewood Restaurant. Serve as a first course with heavy rye bread and Recipe #423878 or as a dessert, with slightly sweetened whipped cream.
Provided by Darkhunter
Categories Cherries
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- If using fresh cherries, remove stem and pit.
- Bring to a boil, in a large nonreactive pot, the cherries, cinnamon and water. Cook at a low boil, until cherries have lost their color, 15-20 minutes. If you are using frozen cherries, reduce water to 3 3/4 cups and cook for only 10 minutes.
- Remove cinnamon stick and discard.
- Drain cherries, reserving the liquid. Reserve liquid and set aside half the cherries.
- Puree remaining cherries and reserved liquid in batches with blender, food processor or stick blender. Return to pot.
- Add lemon juice, sugar or honey, and the cherry liqueur or wine. Reheat and add remaining cherries.
- Serve hot or chilled, topped with a dollop of whipped cream, sour cream or yogurt.
Nutrition Facts : Calories 422.7, Fat 14.9, SaturatedFat 9.2, Cholesterol 54.3, Sodium 19.1, Carbohydrate 24.2, Fiber 2.1, Sugar 19.1, Protein 1.9
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
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
CHILLED GERMAN BLACK CHERRY SOUP
Source: Germanfoods.org "If you're looking for a soup that perfectly captures the spirit of Valentine's Day, this is it. Cherries have long been reputed to be an aphrodisiac, and the seductive flavor and texture and vibrant color of this soup make it the ideal prelude to any romantic meal. You may use high-quality German cherries in a jar, such as ARO Schattenmorellen, or sour cherries, in this recipe. Instead of sugar, you may wish to use some German cherry syrup to taste."
Provided by Mom2Rose
Categories Dessert
Time 25m
Yield 2-4 , 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Remove the stems and pits from the cherries but do not discard.
- Place one-half of the pits in a clean kitchen towel or freezer bag and crush them with a mallet.
- Keep the other half of the pits intact.
- In a large saucepan, combine the crushed pits, whole pits, stems, wine, cinnamon, water, sugar, lemon peel, and lemon juice.
- Bring to a boil over medium heat, and then cover and simmer for 10 minutes.
- Remove from heat and strain the liquid through a fine-mesh sieve.
- Return the liquid to the pan.
- Stir in 1 cup of the crème fraiche and all but one-quarter of the cherries.
- Allow to simmer over medium-low heat for 5 minutes, whisking occasionally.
- In a food processor or blender, purée the cherry mixture until smooth.
- Refrigerate until cool, and then whisk in the Asbach Uralt.
- Chill until ready to serve.
- Drizzle the remaining 1/4 cup crème fraiche atop the soup and garnish with the remaining cherries.
Nutrition Facts : Calories 888.5, Fat 55.7, SaturatedFat 34.4, Cholesterol 203.8, Sodium 62.4, Carbohydrate 75.3, Fiber 7.2, Sugar 57.7, Protein 6.8
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