Sour Cherry Soup
- Low fat
- Low calorie
- Fast recipes
- Easy recipes
Ingredients
- 6 cups (1.5 L) pitted sour cherries (about 2-1/2 lb/1.25 kg unpitted)
- 3 inch (8 cm) strip lemon rind
- 2 inch (5 cm) length cinnamon sticks or 1/4 tsp/1 mL ground cinnamon
- 1/3 cup (75 mL) granulated sugar
- Pinch salt
- 1 tbsp (15 mL) cornstarch
- 3/4 cups (175 mL) dry red wine
- 1-1/4 cups (300 mL) (approx) sour cream
Preparation
In saucepan, bring cherries, 3 cups/750 mL water, lemon rind, cinnamon, sugar and salt to boil. Reduce heat and simmer, covered, until cherries are mushy, about 30 minutes; strain through very fine sieve over clean saucepan.
Discard lemon rind and cinnamon; force cherry pulp through sieve (or transfer to food processor or blender, purée, then stir into saucepan with juice). Bring to simmer.
Stir cornstarch with 2 tbsp/30 mL of the wine until dissolved; stir into soup and, stirring, return to simmer. Add remaining wine; simmer for 1 minute. Remove from heat; cover top directly with plastic wrap and let cool.
Whisk in 3/4 cup/175 mL of the sour cream. Chill in refrigerator. (Make-ahead: Refrigerate for up to 3 days.)
Ladle into soup bowls; top with dollop of sour cream.
Makes 6 to 8 servings.
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