Sharing a seriously fun love for food

Cherry Soup

Cherry Soup

Sweet, fresh cherries are at their peak during the hot summer months, so a cold cherry soup seems a perfect match!

We love to entertain and I’m always reading cookbooks, trying new recipes or reviving old ones. This dish falls in the “old recipe” category and reportedly comes with Hungarian or Polish roots. Cold soups offer a wonderful change of pace. Cherry soup is on the sweet side making it a surprising pairing served with a cheese board, a refreshingly different twist on appetizers or a delightful dessert.

Cherry soup is pleasantly different. It provides a spicy undertone from cinnamon, a subtle boldness from red wine – the edges slightly softened with a bit of cream.

Pick your favorite cherry, for this batch I used Rainier. After one taste at the Farmer’s Market, there was no doubt this sweet, plump stone fruit would be a delicious choice for this soup. The Rainier cherries – yellow hued and kissed with a blush of red – turns an almost caramel color when cooked and pops in a background of plum.

The biggest challenge with any recipe using fresh cherries is of course removing the pits. Oxo makes a great pitter that makes quick work of the task. Well designed and well priced – it’s a small kitchen tool worth having in your kitchen.

Cherry soup is so simple to make, just plan ahead to allow time for the soup to chill well, preferably overnight.

Tell your guests to keep an open mind – they’ll thank you for it!

Cherry Soup

3 cups water

1 cup sugar

2 cinnamon sticks

4 cups pitted cherries, about 75 cherries

1 tablespoon arrowroot or 2-1/2 teaspoons cornstarch

½ cup heavy cream

½ cup good red wine

Pour the water into a shallow stockpot or medium saucepan. Add the sugar and the cinnamon sticks. Cook over medium-low heat until the sugar is dissolved, about 10 to 15 minutes. Raise the heat to medium and bring the mixture to a boil.

Stir in the pitted cherries, cover the pan, reduce the heat to low and continue to cook for 30 minutes.

Remove the cinnamon sticks and discard. Take 2 tablespoons of the liquid and mix with the arrowroot, stirring until it is smooth. Blend it into the soup and return the heat to medium until the mixture begins to boil, stirring frequently.

Turn the heat to low and simmer, uncovered for another 30 minutes.Remove the cherry soup from the heat and allow it to cool to room temperature. Stir in the cream and the wine.

Pour the soup in a container, cover and refrigerate until well chilled, at least 4 hours or overnight.

Serve plain, with crème fraîche or sour cream. If serving the cherry soup for dessert, splurge and top with dollop of whipped cream!

Cherry Soup, courtesy of Preserving Good Stock

July 11, 2018
: 4 to 6

Cold soups offer a wonderful change of pace. Cherry soup has a spicy undertone from cinnamon, a subtle boldness from red wine - all slightly softened with a bit of cream.

By:

Ingredients
  • 3 cups water
  • 1 cup sugar
  • 2 cinnamon sticks
  • 4 cups pitted cherries, about 75 cherries
  • 1 tablespoon arrowroot or 2-1/2 teaspoons cornstarch
  • ½ cup heavy cream
  • ½ cup good red wine
Directions
  • Step 1 Pour the water into a shallow stockpot or medium saucepan. Add the sugar and the cinnamon sticks. Cook over medium-low heat until the sugar is dissolved, about 10 to 15 minutes. Raise the heat to medium and bring the mixture to a boil.
  • Step 2 Stir in the pitted cherries, cover the pan, reduce the heat to low and continue to cook for 30 minutes.
  • Step 3 Remove the cinnamon sticks and discard. Take 2 tablespoons of the liquid and mix with the arrowroot, stirring until it is smooth. Blend it into the soup and return the heat to medium until the mixture begins to boil, stirring frequently.
  • Step 4 Turn the heat to low and simmer for another 30 minutes.
  • Step 5 Remove the cherry soup from the heat and allow it to cool to room temperature. Stir in the cream and the wine.
  • Step 6 Pour the soup in a container, cover and refrigerate until well chilled, at least 4 hours or overnight.
  • Step 7 Serve plain, with crème fraîche or sour cream. If serving the cherry soup for dessert, splurge and top with dollop of whipped cream!


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