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Cold Cherry Soup

SUBMITTED BY: C. Davis

"Try this one in the summer. If you like cherries you will like this."
SERVINGS & SCALING
Original recipe yield: 3 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 (16 ounce) can pitted sour red pie cherries
  • 1 1/2 teaspoons cornstarch
  • 1/2 cup cold water
  • 1 tablespoon white sugar
  • 2 tablespoons lemon juice
  • 1 cup sour cream

DIRECTIONS

  1. Drain the canned cherries; place liquid in medium sauce pan and set cherries aside.
  2. In a small mixing bowl combine cornstarch and cold water. Mix well and add to saucepan. Heat to boiling point and boil for 5 minutes, stirring constantly.
  3. Add sugar and lemon juice. Stir and remove from heat and chill. When this syrup is cool, blend in the sour cream and add the drained cherries. Chill well and serve in chilled cups.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 4, 2003 by JDVMD
This was very nice and very similar to the chilled strawberry soup in taste. I used dark sweet cherries (only kind that the store had) and added a bit more sugar during the boiling stage. Also instead of folding in the whole cherries after the sour cream, I poured everything into a food processor and pureed it all. Added a little heavy whipping cream to make it a bit smoother. Would make it again.

24 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by JUDYB in Colorado
I have a recipe that is similar to this one - it is a hungarian soup. In ours there is no lemon juice and less sugar and we bundle whole cloves in and let it simmer as the cherries cook. Yum!

9 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 9, 2006 by BIGA
I would make this again, but watch out for too much lemon juice. Doubled the recipe, but found that 1/4 cup made the soup way too tart! Also added a cinnamon stick to the boiling mixture.

6 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 3

Amount Per Serving

Calories: 242

  • Total Fat: 16.2g
  • Cholesterol: 34mg
  • Sodium: 53mg
  • Total Carbs: 22.9g
  •     Dietary Fiber: 1.7g
  • Protein: 3.6g

VIEW DETAILED NUTRITION

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