Best Chilled Fresh Cherry Soup Recipes
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.
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.
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.
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.
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