Cherry Soup
A community recipe by Coffee DanceNot tested or verified by Nigella.com
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Depending on the kind of cherries you have, this is what you have to do: If it is fresh or uncooked (even frozen), put it into a pot, pour in the water and add 3 tablespoons of sugar. Bring it to a boil, then cook on a lower heat until the cherries are done. Taste it every once in a while to see if you need more sugar. If the cherries were preserved, then pour them into the pot with the juice they came with, and add enough water to have around 2 litres of liquid. Add the sugar. Bring it to a boil, then remove from the heat source to let it marinate for 5 minutes. While the cherries are softening, put the 2 dl of water, the sour cream and the flour into a bowl and whisk it vigorously until the flour dissolves. When the cherries are cooked, start stirring the soup. Pour your fresh mix of water, sour cream and flour into the pot and keep stirring even more so, to blend it well with the soup. Bring it to a boil again, then remove from the heat source and let it rest for 5 to 10 minutes. Cool it down (I like to put the pot in the sink into a bath of icy water until it's cold enough to put into the fridge), then have some!
Depending on the kind of cherries you have, this is what you have to do: If it is fresh or uncooked (even frozen), put it into a pot, pour in the water and add 3 tablespoons of sugar. Bring it to a boil, then cook on a lower heat until the cherries are done. Taste it every once in a while to see if you need more sugar. If the cherries were preserved, then pour them into the pot with the juice they came with, and add enough water to have around 2 litres of liquid. Add the sugar. Bring it to a boil, then remove from the heat source to let it marinate for 5 minutes. While the cherries are softening, put the 2 dl of water, the sour cream and the flour into a bowl and whisk it vigorously until the flour dissolves. When the cherries are cooked, start stirring the soup. Pour your fresh mix of water, sour cream and flour into the pot and keep stirring even more so, to blend it well with the soup. Bring it to a boil again, then remove from the heat source and let it rest for 5 to 10 minutes. Cool it down (I like to put the pot in the sink into a bath of icy water until it's cold enough to put into the fridge), then have some!
Introduction
This fresh, cool fruit soup is a summer hit! It is relatively easy to make and once cool, will have you wondering if you should have made more. Enjoy, and tell me if you liked it!
This fresh, cool fruit soup is a summer hit! It is relatively easy to make and once cool, will have you wondering if you should have made more. Enjoy, and tell me if you liked it!
Ingredients
Serves: 4
Metric
Cups
- 1 kilogram cherries (fresh or preserved)
- 2 litres water
- 5 tablespoons caster sugar
- 2 tablespoons water
- 1 tablespoon sour cream
- 2 tablespoons flour
- 2⅕ pounds cherries (fresh or preserved)
- 3½ pints water
- 5 tablespoons superfine sugar
- 2 tablespoons water
- 1 tablespoon sour cream
- 2 tablespoons flour
Method
Cherry Soup is a community recipe submitted by Coffee Dance and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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