Cold Cherry Soup recipe
information
This unusual soup is made using both red and black cherries and is served cold.
ingredients
900 ml (1 1/2 pt) cold water
350 g (12 oz) sugar
pinch cinnamon
500 g (18 oz) fresh or canned red cherries, stoned
500 g (18 oz) fresh or canned black cherries, stoned
30 ml (2 tbsp) lemon juice
250 ml (8 fl oz) red wine
pinch dried dill
2.5 g (1/2 tsp) ground white pepper
30 ml (2 tbsp) tepid water
15 g (1 tbsp) arrowroot
350 g (12 oz) sugar
pinch cinnamon
500 g (18 oz) fresh or canned red cherries, stoned
500 g (18 oz) fresh or canned black cherries, stoned
30 ml (2 tbsp) lemon juice
250 ml (8 fl oz) red wine
pinch dried dill
2.5 g (1/2 tsp) ground white pepper
30 ml (2 tbsp) tepid water
15 g (1 tbsp) arrowroot
method
1. In a medium-sized saucepan, combine all the ingredients except the tepid water and arrowroot.
2. Bring to a boil over a medium heat. Partially cover the saucepan and reduce the heat to low. Simmer for 1 hour.
3. In a small bowl, combine the arrowroot and tepid water.
4. Stir well. Stir the mixture into the soup and turn the heat up to medium.
5. Continue stirring until the soup begins to bubble.
6. Reduce the heat to low. Simmer the soup, uncovered, for 2 minutes.
7. Pour the soup into a glass bowl and chill for 1 hour.
8. Serve cold.
2. Bring to a boil over a medium heat. Partially cover the saucepan and reduce the heat to low. Simmer for 1 hour.
3. In a small bowl, combine the arrowroot and tepid water.
4. Stir well. Stir the mixture into the soup and turn the heat up to medium.
5. Continue stirring until the soup begins to bubble.
6. Reduce the heat to low. Simmer the soup, uncovered, for 2 minutes.
7. Pour the soup into a glass bowl and chill for 1 hour.
8. Serve cold.
serving amount
serves 8
rate this recipe
9.5
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more information
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