Ingredients with Measurements:
- 4 cups pitted sour cherries
- 1 cup water
- 1 cup heavy cream
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 cup cold water
- 1/4 tsp salt
- 1 tsp vanilla extract
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, combine the cherries and 1 cup of water. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Using a blender or immersion blender, puree the cherry mixture until smooth.
3. In a separate bowl, whisk together the sugar, cornstarch, and 1/4 cup of cold water until smooth.
4. Add the sugar mixture to the cherry puree and stir well.
5. Return the pot to the stove and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
6. Reduce heat and simmer for 5 minutes, stirring occasionally.
7. Remove from heat and stir in the heavy cream, salt, and vanilla extract.
8. Allow the soup to cool slightly before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 21g
- Carbohydrates: 47g
- Protein: 3g
- Fiber: 2g
Substitutions for ingredients:
- Sour cherries can be substituted with regular cherries or other tart fruits such as cranberries or raspberries.
- Heavy cream can be substituted with coconut cream or almond milk for a dairy-free option.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add a splash of red wine or port for a deeper flavor.
- Top with whipped cream or a sprinkle of cinnamon for a festive touch.
- Serve chilled for a refreshing summer treat.
Tips and tricks:
- Be sure to use pitted cherries to avoid any unwanted pits in the soup.
- If the soup is too thick, add a splash of water or milk to thin it out.
- For a smoother texture, strain the soup through a fine-mesh sieve before serving.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls or cups.
- Garnish with a sprig of fresh mint or a cherry on top.
Pairings:
- Serve with a slice of crusty bread or a light salad for a complete meal.
Suggested side dishes:
- Grilled chicken or fish
- Roasted vegetables
- Quinoa or rice pilaf
Troubleshooting advice:
- If the soup is too thin, mix a bit more cornstarch with cold water and add it to the soup while it's simmering.
- If the soup is too thick, add a bit more water or milk to thin it out.
Food safety advice:
- Be sure to wash your hands and all utensils thoroughly before preparing the soup.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
- Sour cherry soup is a traditional Hungarian dish that is typically served as a dessert or a first course.
Flavor profiles:
- Tart, sweet, creamy
Serving suggestions:
- Serve the soup as a light lunch or a refreshing dessert.
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