You are here

Cherry Soup

Microwaverina's picture
  Black cherries 2 Pound (8 Cups Or 1 Kilogram Ripe Ones)
  Lemon juice 1⁄2 Tablespoon (Juice Of 1/2 Lemon)
  Ground cinnamon 1 Teaspoon
  Honey 1 Teaspoon (Or To Taste)
  Water 4 Tablespoon
  Sour cream 3 Tablespoon
  Mint leaves 4

Wash and pick over the cherries. Take out the stones. Put the cherries in a bowl with the lemon juice, cover with vented cling film (plastic wrap) and cook for 3—5 minutes until the fruit is very soft.
Transfer the cherries to a blender of food processor and blend with a little honey and a small pinch of cinnamon to taste. Add enough water to thin the soup to the desired consistency.
Allow to cool, then chill in the fridge.
Serve with a swirl of sour cream and decorate with mint leaves if liked.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish

Rate It

Your rating: None
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 688 Calories from Fat 94

% Daily Value*

Total Fat 11 g16.6%

Saturated Fat 5.5 g27.7%

Trans Fat 0 g

Cholesterol 23.4 mg7.8%

Sodium 37 mg1.5%

Total Carbohydrates 156 g51.9%

Dietary Fiber 21.8 g87.2%

Sugars 122.3 g

Protein 11 g21.6%

Vitamin A 17.8% Vitamin C 113%

Calcium 22% Iron 21.2%

*Based on a 2000 Calorie diet

Cherry Soup Recipe