Europeans have a long used fruits in soups.  It’s more than an elegant dessert or appetizer, it’s a fantastic way to use up summer’s abundance or ‘less than perfect’ fruit.  This soup is wonderful with fresh or frozen cherries.  You can use dried cherries in a pinch, but reduce the sugar and increase your simmering time until the cherries are soft–enjoy!

April

Chilled Sour Cherry Soup
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Chilled Sour Cherry Soup
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pan add in cherries, wine, water, sugar or syrup, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 25 minutes. Remove from heat. Carefully remove the cinnamon sticks with spoon. Cool soup slightly. Add in almond extract and cream or milk, blend well. You can use an immersion blender to create a creamier texture or leave the soup nice. Either way it is delightful. Chill and serve garnished with slivered almonds.
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