-JUDI M. PHELPS (G.PHELPS1) 2 1/2 c ;water 3/4 c Superfine sugar 1 3-1/2 inch cinnamon stick 4 c Sour cherries; pitted or 2 cn Water-packed sour cherries; -drained* 1 tb Cornstarch 2 tb ;water 1/3 c Dry red wine 1/3 c Heavy cream 1/3 c Cherry Heering; chilled ** Mint sprigs Sour cream (optional) *Fresh cherries are a lot of work but really do taste better than the canned variety. **Other cherry flavored liqueur can be used such as Cherry Brandy but Cherry Heering works the best. Bring water, sugar, cinnamon stick and cherries to a boil. Simmmer 30 minutes if using fresh cherries, 10 if using canned. Mix together cornstarch and 2 tablespoons water, stir into cherries and cook and stir until clear and slightly thickened. Remove about 1 cup of cherries and some juice; puree in blender and return to rest of soup. Cool, add wine and cream, blend well and chill thoroughly. Just before serving add Cherry Heering or other type of cherry liqueur. Serve in chilled bowls garnished with mint and dollops of sour cream. SOURCE: The Whole World Cookbook.
You are going to love this delicious roasted tomato soup recipe made with none other than cherry tomatoes. It's such an easy beginner friendly recipe that also happens to be plant-based and vegan. You just add all of your ingredients to a sheet pan and roast for 30 minutes, and then blend with vegetable broth.
FULL RECIPE:
Ice cold sour cherry soup with Hungarian curd cheese dumplings
Chilled Cherry Soup
Download the Recipe PDF at
Ice cold sour cherry soup with Hungarian curd cheese dumplings
Cherry soup. Lazy recipes
In many European countries, cherry is a frequent guest of fine cuisine. Here is a traditional recipe for seasonal soup from Alsace, France. Dessert black cherry soup is served with a slice of toasted loaf.
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Sour cherry soup
Sour cherry soup
INGREDIENTS
500 g pitted sour cherries (it can be deep-frozen) 0,5 Csp ground cinnamon 4 Tbsp sugar 10 pieces of cloves 2 pinch of salt 1 Tbsp flour 150 ml sour cream 0,5 lemon juice 1L water
Pour 1L water into a pan, then add into the cherries, 0,5 Csp ground cinnamon, 4 Tbsp sugar, 10 pieces of cloves, 2 pinch of salt and boil it up on low heat.
Mix 1 Tbsp flour and water then stir it to smooth and add it 150 ml sour cream then stir it to smooth again.
When the soup boiled up take off the heat and pour into the mixed flour cream, take on the heat, and stir constantly while it boils up again and the soup becomes smooth.
Add the 0,5 lemon juice into it.
When it’s ready, taste it, and if necessary you can flavour it with a bit of sugar, salt or cinnamon.