Cold Stone Fruit Soup Recipe - Cooking Index
Cold Stone Fruit Soup Recipe - Cooking Index
In Germany and Austria, this soup is most commonly made with cherries, preferably a mixture of sweet and sour cherries, but apricots, peaches and plums also work well.
Courses: Soup| 2 lbs | 908g / 32oz | Ripe stone fruit - washed |
| 1/4 cup | 59ml | Lemon juice - or to taste |
| 8 cups | 1896ml | Water |
| 3/4 cup | 148g / 5.2oz | Sugar - or to taste |
| 2 | Whole cloves | |
| 1 | Cinnamon stick | |
| 1 | Three-inch strip lemon zest | |
| 1 1/2 tablespoons | 22ml | Arrowroot or cornstarch |
| 1/2 cup | 118ml | White wine |
| 1/4 teaspoon | 1.3ml | Almond extract - (optional) |
| 1/2 cup | 118ml | Creme fraiche or plain yogurt - (to 3/4 cup) |
Pit the fruit, cutting larger fruit into quarters (pit cherries over a bowl to catch juices and add them to the pot). Remove 1/2 cup fruit, chop and reserve for garnish, tossing with a little lemon juice. Refrigerate in a covered container.
Combine the remaining fruit and the water in a nonreactive pan. Bring to a boil, then simmer until the fruit is very soft, 15 to 25 minutes, depending on fruit.
Cool slightly, then pass through a food mill or puree in a blender or processor. Return to the pan; add the sugar, cloves, cinnamon and lemon zest. Bring to a near boil; reduce heat to low and simmer, uncovered, for 8 minutes. Remove the whole spices and lemon zest.
Dissolve the arrowroot or cornstarch in a little cold water. Add to the simmering soup and cook, stirring, until the soup is clear and lightly thickened.
Add the wine and return to a simmer for 2 minutes; do not let the soup boil.
Remove from heat and add the optional almond extract and lemon juice to taste. Add more sugar, if desired.
Transfer the soup to a covered container and refrigerate until chilled, at least 4 hours or overnight. Taste for sweetness and acidity, adding more sugar and/or lemon juice if desired. Stir in the reserved chopped fruit.
Serve in small bowls or large cups, swirling about 1 tablespoon creme fraiche or sour cream into each serving just until streaked.
This recipe yields 6 to 8 servings.
Source:
Susan Wolfe on the http://www.eclix.net Food BB
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