Ingredients with Measurements:
- 4 cups pitted sour cherries
- 1 cup water
- 1/2 cup sugar
- 1 cinnamon stick
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup coconut milk
- 1/4 cup toasted coconut flakes
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, combine the sour cherries, water, sugar, cinnamon stick, cloves, and salt. Bring to a boil over medium-high heat, then reduce the heat and simmer for 15 minutes, stirring occasionally.
2. Remove the cinnamon stick and puree the soup in a blender or with an immersion blender until smooth.
3. Return the soup to the pot and stir in the coconut milk. Heat over medium heat until warmed through.
4. In a small bowl, whisk together the cornstarch and cold water. Stir the mixture into the soup and continue to cook for 2-3 minutes, or until the soup has thickened slightly.
5. Serve the soup hot, garnished with toasted coconut flakes.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for boiling, medium heat for simmering and warming through
Serving size:
4 servings
Nutritional information:
Calories: 210
Fat: 7g
Carbohydrates: 38g
Protein: 2g
Fiber: 2g
Sugar: 32g
Sodium: 160mg
Substitutions for ingredients:
- Fresh or frozen sweet cherries can be used instead of sour cherries.
- Brown sugar or honey can be used instead of white sugar.
- Ground nutmeg or allspice can be used instead of ground cloves.
- Almond milk or soy milk can be used instead of coconut milk.
- Unsweetened shredded coconut can be used instead of coconut flakes.
Variations:
- Add a splash of lemon juice or balsamic vinegar for a tangy twist.
- Top the soup with a dollop of whipped cream or Greek yogurt.
- Serve the soup chilled for a refreshing summer treat.
- Add a splash of rum or brandy for an adult version of the soup.
Tips and tricks:
- Be sure to remove the cinnamon stick before pureeing the soup.
- Use a splatter guard when blending the soup to avoid hot liquid splashing.
- Toast the coconut flakes in a dry skillet over medium heat until golden brown and fragrant.
- Adjust the amount of sugar to taste, depending on the tartness of the cherries.
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 medium heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in bowls or cups, garnished with toasted coconut flakes and a sprig of fresh mint.
Garnishes:
Toasted coconut flakes, whipped cream, Greek yogurt, fresh mint
Pairings:
Crusty bread, cheese platter, green salad
Suggested side dishes:
Grilled chicken, roasted vegetables, quinoa salad
Troubleshooting advice:
- If the soup is too thick, add a splash of water or coconut milk to thin it out.
- If the soup is too thin, whisk together another tablespoon of cornstarch and cold water and stir it into the soup. Cook for another 2-3 minutes, or until the soup has thickened to your liking.
Food safety advice:
Be sure to wash the cherries thoroughly before using them in the soup.
Food history:
Sour cherry soup is a traditional Hungarian dish, often served as a first course or dessert. It is typically made with sour cream, but this version uses coconut milk for a dairy-free twist.
Flavor profiles:
Tart, sweet, creamy, nutty
Serving suggestions:
Serve the soup as a light lunch or dinner, or as a refreshing dessert.
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