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Cherry Soup

Ingredients
  Sour cherries 500 Gram (1 Jar)
  Water 935 Milliliter
  Cardamom pods 4 , pounded
  Sugar 2 Tablespoon
  Lemon 1
  Cornflour 1 Tablespoon
  Sour cream 1⁄2 Cup (8 tbs) (For Garnish)
Directions

Heat the cherries in their syrup with water, cardamom, sugar and thinly peeled rind of the lemon.
Simmer gently for 10 minutes.
Rub through a sieve.
Blend cornflour in a little cold water until a smooth paste, gradually add to the fruit puree and bring to simmering point, stirring.
Cook for about 5 minutes, stirring continuously until thickened and the soup has a translucent appearance.
Stir in juice of the lemon.
Serve cold, with a spoonful of sour cream on top.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Cherry
Interest: 
Everyday, Healthy

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