Cherry Soup Recipe - Cooking Index
Cherry Soup Recipe - Cooking Index
| 2 1/8 cups | 132g / 4.7oz | Fresh cherries |
| 1 2/3 cups | 394ml | Water |
| 7/8 cup | 173g / 6.1oz | Sugar |
| 1 1/2 tablespoons | 22ml | Potato starch - or cornstarch |
1. Pit the cherries. Bring the water and sugar to a boil and add the cherries. Remove the pan from the fire.
2. Mix the potato flour with a small amount of water and add to the pan while stirring. Bring the pan to a boil once more stirring continuously. Serve chilled with a dollop of whipped cream or sour cream.
Author's Notes: Served as dessert here in Scandinavia.
To obtain a stronger flavor you might crack a few of the pips and cook them with the soup. For my taste, sour morello cherries make the best soup.
Source:
Lewis Taylor
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