Easy Cherry Fruit Soup Recipes

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CHERRY SOUP



Cherry Soup image

There was a time when I was very much into cold fruit soups, & this is still one of my favorite recipes! The cherries amount to about 4 cups. Preparation time does not include chilling time.

Provided by Sydney Mike

Categories     Cherries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/4 cups water
1 cup orange juice
1 cinnamon stick, small
1 1/4 lbs sweet cherries, dark, pitted

Steps:

  • In a large heavy saucepan, stir together all the ingredients EXCEPT the cherries.
  • Over medium heat, stir until thickened & smooth.
  • Stir in cherries & cook for 1 minute.
  • Pour into serving bowl, then cover & chill.
  • Discard cinnamon stick before serving.

CHERRY SOUP



Cherry Soup image

My grandmother had talked about her cherry soup recipe for years, so when I received some of our state's famous Door County cherries, I just had to try it. My family liked it so well that I froze several quarts so we could enjoy it all winter! -Sue Bronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 10

SOUP:
4 cups fresh, frozen or canned red tart pitted cherries
2 cups water
1/4 to 1-1/4 cups sugar
1/4 teaspoon ground cinnamon
DUMPLINGS:
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
1 cup milk

Steps:

  • In large saucepan, place the cherries, water, sugar and cinnamon. Bring to a boil. Cook for 15 minutes or until cherries until tender. Adjust sugar, if necessary, depending on tartness of cherries. , For dumplings, combine the flour, baking powder and salt; stir in milk. Drop by teaspoonfuls into boiling soup. Cover and cook for 10-15 minutes or until dumplings are fluffy. Serve immediately.

Nutrition Facts : Calories 196 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 136mg sodium, Carbohydrate 41g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein.

CHILLED SOUR-CHERRY SOUP



Chilled Sour-Cherry Soup image

A refreshing yet intense soup to serve in small portions before dinner, garnished with herbs. Recipe adapted from The Georgian Feast by Darra Goldstein.

Provided by Anna Kovel

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h20m

Yield Makes 2 cups

Number Of Ingredients 8

1 1/2 pounds fresh sour cherries, rinsed, drained, and pitted (4 1/2 cups)
1 small clove garlic, minced (3/4 teaspoon)
Kosher salt
1 tablespoon finely chopped fresh cilantro, plus sprigs or blossoms for serving
2 teaspoons finely chopped fresh dill, plus sprigs for serving
1/2 mini cucumber, finely chopped (1/3 cup)
2 scallions, finely chopped (1/4 cup)
Sour cream, for serving

Steps:

  • Pass cherries through a food mill to extract all juices; or purée in a food processor and strain through a medium-mesh sieve, skimming surface of any foam. (Discard pulp, or reserve for another use.) Sprinkle garlic with 3/4 teaspoon salt, then mash into a very fine paste with the side of a knife. Stir into cherry purée.
  • Refrigerate, covered, until very cold, at least 1 hour. (Purée can be made to this point and refrigerated up to 8 hours.) Stir chopped cilantro and dill into soup and season with salt; refrigerate 30 minutes more.
  • Divide soup among 4 to 6 small bowls, and top each with cucumber, scallions, and herb sprigs. Serve with sour cream on the side.

COLD CHERRY SOUP



Cold Cherry Soup image

Many versions of cold cherry soup originated in Hungary and Poland, where cooks would use sour cherries and a lot of sugar. Traditional cherry soups also are made with sour cream and heavy cream, and sometimes they are thickened with flour. I like this lighter version, which is made with drained yogurt instead of cream.

Provided by Martha Rose Shulman

Categories     appetizer

Time 30m

Yield Serves six to eight

Number Of Ingredients 7

5 cups water
1/2 cup sugar
1/2 cup red wine
1/4 teaspoon salt
Grated zest of 1/2 lemon
1 1/2 pounds sweet, dark cherries
1 cup drained yogurt

Steps:

  • Pit the cherries, and place the pitted cherries in a bowl and the pits in a large soup pot. Add the water to the pot, and bring to a boil. Reduce the heat and simmer five minutes. With a skimmer, remove the pits from the water. Add the sugar, red wine, salt and lemon zest, and bring back to a boil over medium-high heat. Boil five minutes, then add the cherries. Bring to a simmer, turn the heat to low, cover and simmer five minutes. Remove from the heat.
  • Place the yogurt in a large bowl and slowly whisk in a cup of the liquid from the soup once it is no longer simmering. Whisk until the mixture is smooth. Slowly add the rest of the soup, and whisk or stir until smooth. Allow to cool, stirring from time to time, then refrigerate until cold. Before serving, you will have to stir or whisk again, as the liquid and yogurt will separate. Still, the soup is easily homogenized.
  • Serve in bowls or in glass tumblers. If you wish, garnish with additional halved, pitted fresh cherries.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 96 milligrams, Sugar 25 grams

MOSTLY CHERRY FRUIT SOUP WITH SHORTBREAD 'CROUTONS'



Mostly Cherry Fruit Soup With Shortbread 'Croutons' image

Provided by Molly O'Neill

Categories     soups and stews, dessert

Time 50m

Yield Four servings

Number Of Ingredients 17

1 large peach
2 cups sweet white dessert wine
2 cups water
1/2 cup sugar
1 tablespoon fresh lemon juice
1 3-inch-by- 1/2-inch strip of lemon zest
1 bay leaf
4 sprigs fresh thyme
1 3-inch cinnamon stick
2 medium-size plums, halved, pitted and cut into 1/2-inch pieces
2 cups pitted sour cherries with their juice
1 cup all-purpose flour
1/4 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
1/2 teaspoon almond extract

Steps:

  • To make the soup, bring a small pot of water to a boil. Add the peach and boil for 1 minute. Place immediately in a bowl of cold water to refresh, and slip off the skin. Halve and pit the peach and cut it into 1/2-inch pieces. Set aside.
  • Place the wine, water, sugar and lemon juice in a large saucepan over medium heat. Tie the lemon zest, bay leaf, thyme and cinnamon stick together with a string and add to the pan. Bring the mixture to a boil. Reduce heat so the liquid simmers and add the peach, plums and cherries. Simmer until the fruit is tender, about 5 to 10 minutes. Remove the spices.
  • Place 1 cup of the soup in a food processor or blender and process until smooth. Stir the mixture back into the soup. Refrigerate until cold.
  • To make the croutons, preheat oven to 350 degrees. Sift the flour, sugar, cornstarch and salt together into a medium-size bowl. Rub in the butter. Add the almond extract and use your hands to gently work the mixture until it comes together to form a dough. Butter an 8-inch baking pan. Place the dough in the pan, lightly flour fingertips and press dough into the pan in an even layer. Bake until the dough is very lightly browned, about 15 to 20 minutes. While the shortbread is still warm, cut it into 1-inch squares. Let cool.
  • To serve, ladle the soup among 4 bowls. Just before serving, garnish each bowl with shortbread croutons.

Nutrition Facts : @context http, Calories 647, UnsaturatedFat 7 grams, Carbohydrate 93 grams, Fat 24 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 15 grams, Sodium 308 milligrams, Sugar 55 grams, TransFat 1 gram

COLD CHERRY SOUP



Cold Cherry Soup image

Provided by Dana Shaw

Categories     Soup/Stew     Fruit     Appetizer     Dessert     Apple     Cherry     Summer     Chill     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 7

1 cup loosely packed dried apples
2 pounds cherries, chopped
1 tablespoon cornstarch
2 cups nonfat buttermilk
2 tablespoons fresh lime juice
Equipment:
Cherry pitter

Steps:

  • Place the dried apples and cherries in a medium saucepan with water to cover by an inch. Bring to a simmer over medium-high heat. Cover and reduce the heat to medium-low. Simmer until the apples and cherries are soft enough to puree, about 30 minutes.
  • Puree with a food processor or immersion blender and return to low heat. Transfer 1/4 cup of the puree to a separate bowl and whisk in the cornstarch until the mixture is smooth. Whisking constantly, pour the cornstarch mixture into the saucepan. Continue whisking until the mixture thickens, about 7 minutes. Turn off the heat and let the mixture cool to room temperature.
  • Stir in the buttermilk, cover, and chill thoroughly, at least 3 hours. Ladle the soup into 4 soup bowls and sprinkle each serving with lime juice.

TART CHERRY SOUP



Tart Cherry Soup image

I've adapted this dessert from one of Jean-Georges Vongerichten's recipes. It starts with his base soup, and I've added the tanginess of yogurt and the toasted nuttiness of sesame for depth of flavor and contrasting textures.

Yield serves 4 on it¿s own or 12 as part of fourplay

Number Of Ingredients 6

1 1/4 pounds (567g) sour cherries
3/4 cup (180g) water
1/3 cup plus 2 tablespoons (90g) sugar
(makes about 2 cups)
Frozen Yogurt (page 230)
Sesame Tuiles (page 208)

Steps:

  • Pit the cherries. Put them in a saucepan with the water and sugar and stir. Bring to a boil to dissolve the sugar.
  • Transfer to a bowl, cover with plastic wrap, and chill overnight.
  • Spoon some of the soup into a small glass or bowl. Top with a scoop of frozen yogurt and garnish with a tuile. Repeat for each serving.
  • You can certainly buy frozen yogurt. And instead of making the tuiles, garnish with toasted sesame seeds or crumble some great halvah over the top.

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