Cherries gently simmered in a sweet cinnamon-infused syrup, then chilled with a luscious layer of cream and an exotic note from a gorgeous red wine. Sweet, fresh cherries are at their peak during the hot summer months, so transforming them into a cold soup just seems a perfect match!
We love to entertain so 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. Start by tossing cinnamon sticks into a simple syrup base then use it to cook the fresh cherries. A touch of cornstarch brings a silkiness to the soup then finish it with a bit of cream and a pour of fruity red wine.
Cherry soup makes a surprising pairing served with a cheese board, a refreshingly different appetizer or a delightful dessert.
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, plus 1 tablespoon divided
2 cinnamon sticks
4 cups pitted cherries*
2-½ teaspoons cornstarch
½ cup heavy cream
½ cup good red wine
For serving: crème fraîche or sour cream
*If fresh cherries are out of season, just grab some frozen organic cherries from your favorite market.
Pour the water into a shallow stockpot or medium saucepan. Add 1 cup of 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. Whisk the remaining tablespoon of sugar and the cornstarch then whisk together with about ¼ cup of the soup base, stirring until it is smooth. Pour the cornstarch mixture into the soup and return the heat to medium until the mixture begins to boil, stirring frequently.
Turn the heat to low and simmer 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.
Sweet Cherry Soup
Equipment
- medium saucepan
Ingredients
- 3 cups water
- 1 cup sugar, plus 1 tablespoon, divided
- 2 cinnamon sticks
- 4 cups pitted cherries
- 2-½ teaspoons teaspoons cornstarch
- ½ cup heavy cream
- ½ cup good red wine
Instructions
- Pour the water into a shallow stockpot or medium saucepan. Add 1 cup of 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. Whisk together the remaining tablespoons of sugar and the cornstarch then whisk together with about ¼ cup of the soup base, stirring until it is smooth. Pour the cornstarch mixture into the soup and return the heat to medium until the mixture begins to boil, stirring frequently.
- Turn the heat to low and simmer 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.
