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Cherry Soup

Microwaverina's picture
Ingredients
  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
Directions

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
Cuisine: 
American
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Cherry

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