Sour Cherry Soup

By Master Chef on May 9th, 2019 · In Ancient Cuisine, Appetizers, Diabetic, Dinner, Fruits, Garnishes, Herbs and Spices, Meals, Regional and Ethnic, Soups and Stews, Techniques

Traditionally served in a bowl, Sour Cherry Soup is exceptionally flavorful. It may also be served in a glass or even in a champagne saucer for more dramatic effect. Serve it as an appetizer and enjoy the smile on every face at your table.

Sour Cherry Soup

Author: Barbara Kafka

Recipe type: Soups and Stews

Cuisine: Hungarian

Serves: 5 to 6

Ingredients

1 pound sour cherries
1/2 Cup superfine sugar; see * Note
1/2 Cup red-wine vinegar
1 Cup half-and-half
1 Cup sour cream
1 Cup ice water
1 teaspoon Kosher salt
sour cream; (optional), see * Note
ground cinnamon

Instructions

Reserve 6 whole cherries. Pass the remaining cherries through a food mill (the food mill is used to get rid of the skins and pits, so a food processor is not a good substitute) fitted with the medium disk into a metal bowl.
Whisk the remaining ingredients except the sour cream and ground cinnamon into the cherry juice. Refrigerate until cold.
Pour the soup into bowls and top each serving with a dollop of sour cream (if using for first course), one of the reserved cherries and a sprinkle of cinnamon.

Notes

* Note: If serving as a dessert, double the amount of sugar and substitute dollop of ice cream or sorbet for the sour cream.

This recipe yields 5 Cups; serves 5 to 6 as first course or dessert.

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates

Contributor: Barbara Kafka, "Soup, a Way of Life"

Nutrition Information

Serving size: each of six Calories: 131 Fat: 10 g Carbohydrates: 10g Sodium: 408 mg Protein: 2 g Cholesterol: 20 g

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