Black Forest Soup Recipes

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BLACK FOREST CAKE I



Black Forest Cake I image

This recipe delivers a classic version of the original Black Forest cake with whipped cream frosting and sour cherries.

Provided by Linda Greer

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 12

Number Of Ingredients 16

2 ⅛ cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
3 eggs
1 cup milk
½ cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
¼ cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
⅓ cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
  • In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
  • Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
  • Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
  • Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
  • With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 86.9 g, Cholesterol 129.6 mg, Fat 33.9 g, Fiber 3.4 g, Protein 7.5 g, SaturatedFat 16 g, Sodium 341.9 mg, Sugar 61.8 g

BLACK FOREST CAKE



Black Forest Cake image

Some historians trace this famous cherry-chocolate cake (called Schwarzwälder Kirschtorte in German) back to the 16th century, but it was most likely named and popularized by German baker Josef Keller in 1915 Germans take their world-famous dessert seriously: The cake was granted protected status by the European Commission in 2013, meaning that for a dessert to be sold as a Black Forest Cake, it must contain Black Forest kirsch, a brandy made from local cherries.

Provided by Food Network Kitchen

Time 3h10m

Yield 8 to 10 servings

Number Of Ingredients 17

Unsalted butter, for the pans
1/3 cup unsweetened Dutch-process cocoa powder, plus more for the pans
8 large eggs, at room temperature
3/4 cup cake flour
1/4 teaspoon salt
1/2 cup almond flour
11/3 cups granulated sugar
2 teaspoons pure vanilla extract
1/2 cup confectioners' sugar
1 tablespoon cornstarch
3 cups cold heavy cream
1 teaspoon pure vanilla extract
2 cups cherries in light syrup, such as Morello, drained and chopped, plus 2 tablespoons syrup from one 24-ounce jar)
1 to 2 tablespoons kirsch (cherry brandy; optional)
2 tablespoons granulated sugar
1/2 teaspoon pure almond extract
Shaved chocolate, for topping

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Butter the parchment and dust the bottoms and sides of the pans with cocoa powder, tapping out the excess.
  • Put the eggs (in their shells) in a medium bowl and cover with hot tap water; let stand 5 minutes (warming the eggs will help them whip better). Sift the cocoa powder, cake flour and salt into a medium bowl, then whisk in the almond flour; set aside.
  • Remove the eggs from the water and crack into a large bowl. Add the granulated sugar and beat with a mixer on low speed to combine. Increase the speed to medium high and beat until pale, fluffy and thick, about 10 minutes. The mixture should fall off the beaters in a ribbon when lifted.
  • Sprinkle one-third of the flour mixture over the egg mixture and gently fold with a whisk until combined. Repeat with the remaining flour mixture in two batches, adding the vanilla with the final addition. Divide the batter evenly between the prepared pans. Bake until the cakes pull away from the sides of the pans and a toothpick inserted into the centers comes out clean, about 25 minutes. Immediately run a small offset spatula around the edges to loosen. Let the cakes cool 5 minutes in the pans, then remove to a rack, parchment-side down, and let cool completely.
  • Meanwhile, make the whipped cream: Whisk the confectioners' sugar and cornstarch in a small saucepan (the cornstarch will help stabilize the whipped cream). Slowly add 3/4 cup heavy cream, whisking, until a paste forms. Bring to a boil over high heat, stirring, until thick and bubbling, about 1 minute. Transfer to a bowl, place a piece of plastic wrap directly onto the surface and refrigerate until completely cooled, about 30 minutes.
  • Meanwhile, make the filling: Bring the cherries, cherry syrup, kirsch and granulated sugar to a simmer in a small saucepan, stirring, until the sugar dissolves, 1 to 2 minutes. Stir in the almond extract and transfer to a bowl. Refrigerate 30 minutes.
  • Finish the whipped cream: Beat the remaining 2 1/4 cups cold heavy cream and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 1 minute. With the mixer running, add the cooked cream mixture and beat until stiff peaks form, 1 to 2 minutes.
  • Drain the cherries and reserve the syrup. Discard the parchment from the cakes. Trim a thin layer off the top of each cake with a long serrated knife. Put one cake cut-side up on a cake stand or serving plate and brush with half of the reserved syrup. Spread about 1 cup whipped cream over the top in a thin layer, then top with all but 1/4 cup cherries. Spread 1 cup whipped cream over the cherries in a thin layer. Top with the remaining cake and brush with the remaining syrup. Spread 1 1/2 cups whipped cream over the top and sides of the cake in a thin layer (some crumbs are OK). Refrigerate 30 minutes.
  • Spread the remaining whipped cream over the top and sides of the cake. Refrigerate 30 minutes. Sprinkle the shaved chocolate around the top of the cake and press into the sides; top with the reserved cherries. Refrigerate overnight; the cake will soak up the syrup.

BLACK FOREST ESCARGOT SOUP



Black Forest Escargot Soup image

A German dinner party soup. Badische Schneckensuppe was the house specialty of the Zum Ritter in in Durbach. If you don't like escargot, use extra mushrooms instead. My dinner guests couldn't tell the difference between the minced escargot and the minced mushroom and there was not a drop of soup left over. I used extra Pernod because I did not have aniseed.

Provided by Lorac

Categories     Vegetable

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 16

1/4 cup unsalted butter
2 tablespoons finely minced shallots
1 tablespoon finely minced garlic
1/2 lb mushroom, finely minced
1 cup riesling wine
1 cup beef broth
1 cup chicken broth
1 cup creme fraiche or 1 cup heavy cream
1 (7 1/2 ounce) can escargot, drained and very finely minced (reserve liquid)
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
1/4 teaspoon finely ground anise seed
2 egg yolks, lightly beaten
2 teaspoons Pernod (optional)
1 tablespoon unsalted butter, at room temperature
1 tablespoon sifted all-purpose flour

Steps:

  • Beurre Manie: Combine butter and flour in a small bowl and blend well.
  • Soup: Melt butter in a large heavy sauce pan over low heat, add shallot and cook 5 minutes.
  • Stir in garlic, cook 1-2 minutes, add mushrooms and cook 15 minutes, stirring constantly.
  • Pour in wine, broths and creme fraiche, simmer 20 minutes.
  • Stir in escargot, reserved liquid, chives, parsley and aniseed.
  • Pinch off bits of Beurre Manie and whisk into soup, one at a time.
  • Beat 1 tbsp of hot soup into the egg yolks, add 3 more tbsp one at a time, whisking vigorously.
  • Add egg mixture to soup, stir in Pernod and let soup "mellow" over low heat (do not boil) 1-2 minutes.

BLACK FOREST POTATO SOUP



Black Forest Potato Soup image

Provided by foodlover

Number Of Ingredients 0

Steps:

  • MAKING 1) In a large saucepan, place together leeks and onions with butter. 2) Cover with buttered wax and put the lid on. 3) Cook over medium heat until the vegetables are very soft. 4) Remove and discard paper, stir in the flour, and cook about 4 minutes. 5) Stream in the chicken stock and whisk hard. 6) Mix in the potatoes. 7) Heat the flour mixture to boil, put the lid, and simmer 30 minutes until the potatoes are soft. 8) Take the saucepan off the heat and allow to cool. FINALIZING 9) In a blender or food processor, process the potato mixture until pureed. 10) Transfer the puree back into saucepan. 11) Stir in the sour cream, salt, and pepper, in the puree. 12) Simmer the soup until heated. Do not boil. SERVING 13) Serve hot Black Forest Potato Soup in soup bowl and dredge with bread crumbs or croutons on top.

BLACK FOREST CREAM OF MUSHROOM SOUP



Black Forest Cream of Mushroom Soup image

From dr fuhrman's website

Provided by MignonP

Categories     Soups, Stews and Chili

Time 1h

Yield 1

Number Of Ingredients 18

1/2 Cup Dried mushrooms Optional
1 pounds Mixed mushrooms
2 Cloves Garlic Minced
2 teaspoons Herbs de provence
2 CarrotS Coarsely chopped
3 cups Cauliflower Chopped
1 cup Celery chopped
3 Leeks Sliced 1/2 inch rounds
4 tablespoons Veggie seasoning
5 Cups Carrot juice
3 Cups Water
1/4 Cup Raw cashews
1 tablespoon Fresh lemon juice
1 tablespoon Thyme
2 teaspoons Chpped rosemary
2 Cans White beans
1 5 oz bag Baby spinach
1/4 Cup Chpped parseley

Steps:

  • If using dried mushrooms, soak them in hot water to cover for 30 minutes and cut in pieces. Heat 1/8 cup water in large saute pan. Water sauté the fresh and dried mushrooms, garlic and dried herbs until tender and fragrant. Set aside. In large soup pot, bring carrot juice, water, carrots, cauliflower, celery, leeks and VegiZest to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. Puree 1/2 vegetable soup in high powered blender, adding cashews, lemon juice, and fresh herbs. Blend until smooth and creamy. Add pureed soup back to soup pot along with mushrooms, beans, and spinach. Heat until spinach is wilted. Serve garnished with fresh chopped parsley.

Nutrition Facts : Calories 2004 calories, Fat 21.0165813397661 g, Carbohydrate 304.050483410389 g, Cholesterol 0 mg, Fiber 32.1411056522054 g, Protein 175.01608175197 g, SaturatedFat 3.96483231154613 g, ServingSize 1 1 Serving (5050g), Sodium 200714.631627746 mg, Sugar 271.909377758183 g, TransFat 2.47934612906767 g

BLACK FOREST CREAM OF MUSHROOM SOUP (EAT TO LIVE)



Black Forest Cream of Mushroom Soup (Eat to Live) image

recipe only slightly modified from Eat To Live by Dr. Fuhrman

Categories     Vegetarian Meals     Vegan     Vegan Vegetarian Meals     Soup     Vegetarian Meals Soup

Yield 12

Number Of Ingredients 16

2 pounds sliced fresh mushrooms
3 cloves garlic
2 tsp herbes de provence
5 cups carrot juice
3 cups unsweetened Almond milk
2 carrots, chopped
2 onion, chopped
1 cup frozen corn kernels
1 cup celery, chopped
2 leeks, chopped
1/4 cup raw cashews
1 tbsp fresh lemon juice
1 TBSP fresh thyme
1 TBSP fresh rosemary
2.25 cups white beans
2 oz spinach

Steps:

  • Note: next time I make this I will use much less carrot juice so it will not be so sweet tasting.
  • Cook mushrroms in as little water as is needed.
  • In a large soup pot, bring carrot juice, 2.5 cups of milk, carrots, onion, corn, celery, leeks to a boil. Simmer until vegetables are tender.
  • In a blender, puree the cashews and .5 cup of milk. Add half the soup, lemon juice, thyme and rosemary. Blend until smooth and creamy (may have to do a couple of batches).
  • Return the pureed soup to the pot. Add the cooked beans, spinach, and sauteed mushrooms. Heat until spinach wilts.

Nutrition Facts : Nutritional Info Servings Per Recipe 12 Amount Per Serving Calories

BLACK FOREST SOUP



Black Forest Soup image

After reading that sprouting beans and grains released nutrients that were otherwise inaccessible, I've really gotten into sprouting. Interestingly enough, it makes the process of making beans a bit easier in that I can keep it sprouting until I'm ready to use it. I had planned to make typical red beans and rice, but I couldn't...

Provided by Janus Joy Miller

Categories     Vegetable Soup

Time 4h30m

Number Of Ingredients 18

1 lb dry red beans
water as needed
1 lb ground turkey
salt and black pepper as needed
1 lb black forest ham, uncured, (about 2 thick slices, cubed)
1 large sweet onion, chopped small
5 large carrots, chopped small
1 bunch celery, chopped small
1 large pasilla pepper, chopped small
4 clove garlic, chopped
1 Tbsp thyme leaves
1 tsp gumbo file (ground sassafras)
1 Tbsp fresh sage leaves, chopped
1 tsp crushed bay leaves
1 can(s) crushed tomatoes
1 can(s) italian style stewed tomatoes
3 Tbsp better than bouillon chicken base
water, as needed

Steps:

  • 1. Sprout the dried red beans as follows: Soak beans in water overnight. Drain. Keep covered at room temperature. Rinse twice daily for one or two days until you see a little sprout emerging. Sprouting the beans enhances their nutritional value. You can also simply soak them all day as you usually would.
  • 2. Cook the beans on low all day in a crock pot until tender. (This is what I did because I'm not home long enough to cook things that take a long time to cook. This soup took just two sessions of half an hour of hands on work. The rest while I was away.)
  • 3. Salt and pepper the ground turkey to taste, then saute on high.
  • 4. Add the ham and all the chopped vegetables and saute until translucent.
  • 5. Add cooked beans including cooking broth, all the spices, the tomatoes, and water as needed for soup consistency.
  • 6. Simmer on low for 2 hours to let flavors marry - or enjoy as is. It just gets better and better.
  • 7. I didn't use any cayenne or other hot pepper in this, but you can heat it to your liking.
  • 8. Serve with jalapeno cheddar cornbread and a simple green salad.

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