How To Make Cold Tart-Cherry Soup
Have a rich bowl of this cherry soup cooked with arrowroot in a cinnamon-spiced broth. Whip this up in just under one hour!
Serves:
Ingredients
- 3cupswater,cold
- 2tbspwater,cold
- 1cupsugar
- 1cinnamon stick
- 4cupsfresh sour cherries,or drained canned sour cherries, pitted
- 1tbsparrowroot
- ¾cupdry red wine
- ¼cupheavy cream
- pinchnutmeg,freshly grated
- bittersweet chocolate chunk,for shaving
Instructions
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Combine 3 cups of water, sugar, and cinnamon stick in a 2-quart saucepan, then heat to boiling over medium-high heat, stirring to dissolve the sugar.
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Add the cherries, reduce the heat to low, and simmer, partially covered, for about 35 minutes for fresh cherries and 10 minutes for canned cherries, until the cherries are tender
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Discard the cinnamon stick, then mix the arrowroot with the remaining 2 tablespoons of water in a cup until blended. Stir into the soup.
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Cook for 2 minutes stirring, until the soup has thickened and the broth is clear.
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Pour the soup into a heat-safe 2-quart glass measure and cool to room temperature. Cover and refrigerate until cold.
To Serve:
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Whip the cream and nutmeg just until it is slightly thickened and barely mounds on itself. Spoon some cream over the soup in each bowl.
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With a vegetable peeler, shave some chocolate over each serving. Enjoy!
Nutrition
- Calories: 377.83kcal
- Fat: 12.49g
- Saturated Fat: 7.39g
- Monounsaturated Fat: 3.97g
- Polyunsaturated Fat: 0.50g
- Carbohydrates: 65.59g
- Fiber: 3.57g
- Sugar: 57.96g
- Protein: 2.52g
- Cholesterol: 13.59mg
- Sodium: 16.80mg
- Calcium: 42.86mg
- Potassium: 335.23mg
- Iron: 1.44mg
- Vitamin A: 106.97µg
- Vitamin C: 10.43mg
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