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.
MOSTLY CHERRY FRUIT SOUP WITH SHORTBREAD 'CROUTONS'
Provided by Molly O'Neill
Categories soups and stews, dessert
Time 50m
Yield Four servings
Number Of Ingredients 17
Steps:
- To make the soup, bring a small pot of water to a boil. Add the peach and boil for 1 minute. Place immediately in a bowl of cold water to refresh, and slip off the skin. Halve and pit the peach and cut it into 1/2-inch pieces. Set aside.
- Place the wine, water, sugar and lemon juice in a large saucepan over medium heat. Tie the lemon zest, bay leaf, thyme and cinnamon stick together with a string and add to the pan. Bring the mixture to a boil. Reduce heat so the liquid simmers and add the peach, plums and cherries. Simmer until the fruit is tender, about 5 to 10 minutes. Remove the spices.
- Place 1 cup of the soup in a food processor or blender and process until smooth. Stir the mixture back into the soup. Refrigerate until cold.
- To make the croutons, preheat oven to 350 degrees. Sift the flour, sugar, cornstarch and salt together into a medium-size bowl. Rub in the butter. Add the almond extract and use your hands to gently work the mixture until it comes together to form a dough. Butter an 8-inch baking pan. Place the dough in the pan, lightly flour fingertips and press dough into the pan in an even layer. Bake until the dough is very lightly browned, about 15 to 20 minutes. While the shortbread is still warm, cut it into 1-inch squares. Let cool.
- To serve, ladle the soup among 4 bowls. Just before serving, garnish each bowl with shortbread croutons.
Nutrition Facts : @context http, Calories 647, UnsaturatedFat 7 grams, Carbohydrate 93 grams, Fat 24 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 15 grams, Sodium 308 milligrams, Sugar 55 grams, TransFat 1 gram
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.
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
BING CHERRY SOUP
Provided by Suzanne Hamlin
Categories soups and stews, dessert
Time 1h
Yield 6 servings
Number Of Ingredients 6
Steps:
- Put whole, unpitted cherries into a deep, wide, heavy pan. (No need to remove stems.) Add vanilla bean, candied orange, and wine or wine and water. Bring to a boil, lower heat and simmer 30 to 40 minutes, until thickened and reduced by half.
- Let cool for a few minutes, then transfer to a food processor in batches and pulse briefly, just until fruit is in very small pieces. Transfer fruit, pits, stems and liquid to a fine-meshed sieve placed over a large bowl. Press hard with a wooden spoon to extract all the liquid. Cover, and chill 4 hours or overnight.
- To serve, ladle into shallow bowls. Put a scoop of sorbet or ice cream or a spoonful of sliced fruit in the center. Garnish with candied orange peel or a biscotti, if desired.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 0 grams, Carbohydrate 76 grams, Fat 1 gram, Fiber 7 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 56 grams
SWEDISH FRUIT SOUP
Our children expect me to make this sweet soup for the holidays. It's a delicious dessert served with pound cake and whipped cream...or offer it as a fruit compote for brunch.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first five ingredients; let stand for 10 minutes. Bring to a boil over medium heat. Reduce heat; cook and stir for 15 minutes or until thickened and clear. Remove from the heat; discard lemon slices and cloves. Stir in remaining ingredients. Cover and refrigerate for at least 4 hours.
Nutrition Facts : Calories 160 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 1g protein.
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