Ingredients with Measurements:
- 4 cups sour cherries, pitted
- 1 cup sugar
- 4 cups water
- 1 cinnamon stick
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup cold water
For the Almond Crumble:
- 1/2 cup all-purpose flour
- 1/2 cup almond flour
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, chilled and cut into small pieces
Special equipment needed:
- Blender or immersion blender
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large pot, combine the sour cherries, sugar, water, and cinnamon stick. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 15 minutes.
2. Remove the cinnamon stick and use a blender or immersion blender to puree the soup until smooth.
3. In a small bowl, whisk together the cornstarch and cold water until smooth. Add the mixture to the soup and stir well. Simmer for an additional 5 minutes, or until the soup has thickened slightly.
4. Stir in the lemon juice and remove the pot from the heat.
5. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
6. In a medium bowl, whisk together the all-purpose flour, almond flour, brown sugar, and salt. Add the chilled butter and use your fingers to rub it into the dry ingredients until the mixture resembles coarse crumbs.
7. Spread the crumble mixture onto the prepared baking sheet and bake for 10-12 minutes, or until golden brown.
8. To serve, ladle the soup into bowls and sprinkle with the almond crumble.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Soup: Low heat
- Almond Crumble: 350°F (175°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 14g
- Carbohydrates: 72g
- Protein: 4g
- Fiber: 3g
Substitutions for ingredients:
- Sour cherries: Can be substituted with other tart fruits such as raspberries or cranberries.
- Almond flour: Can be substituted with other nut flours such as hazelnut or pecan flour.
- Butter: Can be substituted with coconut oil or margarine for a vegan option.
Variations:
- Add a dollop of whipped cream or vanilla ice cream on top of the soup for a richer dessert.
- Add a splash of red wine to the soup for a deeper flavor.
- Add a pinch of ground ginger or nutmeg to the crumble mixture for extra spice.
Tips and tricks:
- To pit the cherries easily, use a cherry pitter or a paper clip to remove the pits.
- If the soup is too thick, add more water to thin it out.
- Make the crumble ahead of time and store in an airtight container until ready to use.
Storage instructions:
- Store the soup and crumble separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
- Reheat the crumble in the oven at 350°F (175°C) for 5-7 minutes, or until warmed through.
Presentation ideas:
- Serve the soup in a clear glass bowl to showcase the vibrant color.
- Garnish with a sprig of fresh mint or a dusting of powdered sugar.
Garnishes:
- Fresh mint
- Powdered sugar
- Whipped cream
- Vanilla ice cream
Pairings:
- Serve with a glass of sweet dessert wine such as Moscato or Riesling.
Suggested side dishes:
- Serve with a slice of pound cake or shortbread cookies.
Troubleshooting advice:
- If the soup is too thin, add more cornstarch and water mixture to thicken it.
- If the crumble is too dry, add more butter to moisten it.
Food safety advice:
- Make sure to pit the cherries thoroughly to avoid any choking hazards.
- Store the soup and crumble in separate containers to avoid cross-contamination.
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, nutty, and spicy.
Serving suggestions:
- Serve as a light dessert or a refreshing first course.
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