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    You are in: Home / Dessert / Cold Cherry Soup Recipe
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    Cold Cherry Soup

    Cold Cherry Soup. Photo by mliss29

    1/1 Photo of Cold Cherry Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    LoriInIndiana's Note:

    From a Jewish Cooking website, this recipe sounds quite intriguing to me as I love cherries and have never seen them used in this way before.

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    Units: US | Metric


    1. 1
      Drain cherries, if necessary, saving liquid.
    2. 2
      Puree cherries and reserved liquid, if any, in blender or food processor.
    3. 3
      Add enough water to cherry puree to make 2 quarts.
    4. 4
      Add vinegar, cornstarch, and cinnamon.
    5. 5
      Place in pan and cook, stirring constantly, until slightly thickened.
    6. 6
      Remove from heat.
    7. 7
      Add cream.
    8. 8
      Season with additional sugar to taste.
    9. 9
    10. 10
      When ready to serve, top with sweetened whipped cream and dust with cinnamon or nutmeg to garnish.
    11. 11
      **Can be used as the soup course of a meal, but substitute sour cream for the whipped sweetened cream to garnish and season to taste with salt or vinegar to taste.

    Ratings & Reviews:

    • on June 16, 2008


      Delicious, easy to make, and elegant. I'm sure I will make this again, and I will try it without the vinegar. I just have a feeling I would like it even better that way. I used half-and-half instead of cream and I used frozen tart cherries. Wow! This is good! Reviewed for ZWT4.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cold Cherry Soup

    Serving Size: 1 (209 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 176.1
    Calories from Fat 100
    Total Fat 11.1 g
    Saturated Fat 6.8 g
    Cholesterol 40.7 mg
    Sodium 23.5 mg
    Total Carbohydrate 19.0 g
    Dietary Fiber 2.0 g
    Sugars 12.9 g
    Protein 1.9 g

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