COLD CHERRY SOUP WITH MANGO
Provided by Mark Bittman
Categories dessert, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine wine, sugar and 1/2 cup water in a pot large enough to fit cherries and bring to a boil, stirring, until sugar dissolves. Simmer about 5 minutes longer, until the strong aroma of alcohol goes away. Add cherries, and kumquats if using. Adjust heat so mixture simmers steadily. Cook until cherries are quite tender, 10 to 15 minutes. Taste and add more sugar if you like. Pour into bowl to cool, then refrigerate. (Or, to speed it up, place bowl in larger bowl filled with ice water; stir, adding ice as necessary.)
- Divide cherries and broth among 4 bowls, garnish with mango and dollop of crème fraîche or sour cream, and serve.
Nutrition Facts : @context http, Calories 596, UnsaturatedFat 4 grams, Carbohydrate 103 grams, Fat 12 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 33 milligrams, Sugar 90 grams
COLD CHERRY SOUP
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
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
COLD CHERRY SOUP
From a Jewish Cooking website, this recipe sounds quite intriguing to me as I love cherries and have never seen them used in this way before.
Provided by LoriInIndiana
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Drain cherries, if necessary, saving liquid.
- Puree cherries and reserved liquid, if any, in blender or food processor.
- Add enough water to cherry puree to make 2 quarts.
- Add vinegar, cornstarch, and cinnamon.
- Place in pan and cook, stirring constantly, until slightly thickened.
- Remove from heat.
- Add cream.
- Season with additional sugar to taste.
- Chill.
- When ready to serve, top with sweetened whipped cream and dust with cinnamon or nutmeg to garnish.
- **Can be used as the soup course of a meal, but substitute sour cream for the whipped sweetened cream to garnish and season to taste with salt or vinegar to taste.
Nutrition Facts : Calories 176.1, Fat 11.2, SaturatedFat 6.9, Cholesterol 40.8, Sodium 23.6, Carbohydrate 19, Fiber 2, Sugar 13, Protein 1.9
COLD CHERRY SOUP
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
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.
CHERRY SOUP
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
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.
CHERRY DUMPLING SOUP
My husband grew up with this dish, but his mother never wrote down the recipe. So when we got married, I had to create my own. Luckily, my husband deemed my version a success!
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- Drain cherries, reserving juice; set cherries aside. , In large saucepan, combine juice, water, 1/3 cup sugar and cinnamon; bring to a boil over medium heat, stirring occasionally. , For dumplings, combine the flour, baking powder and remaining sugar in a small bowl. Add milk and oil, stirring just until moistened. Drop by teaspoonfuls into boiling soup. Reduce heat; cover and simmer for 10 minutes. Dissolve cornstarch in cold water; stir into soup. Add cherries. Bring to a boil; boil for 1-2 minutes. Reduce heat; cover and simmer for 3-4 minutes.
Nutrition Facts : Calories 163 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 74mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
CHILLED MANGO AND CUCUMBER SOUP
Categories Soup/Stew Fruit Vegetable Freeze/Chill Vegetarian Mango Cucumber Summer Chill Gourmet
Yield Makes about 7 cups
Number Of Ingredients 5
Steps:
- Finely chop 1 mango and 1 cucumber and set aside. Coarsely chop remaining mango and cucumber and purée with 1/4 cup water in a blender until almost smooth. Transfer to a bowl and stir in finely chopped mango and cucumber, onion, lime juice, and 2 cups cold water. Place bowl in a larger bowl of ice and cold water and stir until cool.
- Just before serving, stir in cilantro and 1 1/4 teaspoons salt.
MANGO GAZPACHO
Serve this intriguing variation of gazpacho at your next summer gathering.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)
Nutrition Facts : Calories 146.7 calories, Carbohydrate 26.2 g, Fat 5 g, Fiber 2.3 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 5.1 mg, Sugar 20.3 g
MANGO CHERRY SMOOTHIE
This exotic summer fruit smoothie is a tangy, cherry-chunked, fun snack that will cool you down in the summertime.
Provided by Savvy1324
Categories Breakfast and Brunch Drinks
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Blend cherries, mango, water, and ice cubes together in a blender until smooth.
Nutrition Facts : Calories 158 calories, Carbohydrate 38 g, Fat 1.6 g, Fiber 4.8 g, Protein 2.2 g, SaturatedFat 0.4 g, Sodium 8.9 mg, Sugar 32.9 g
COLD CHERRY SOUP
Make and share this Cold Cherry Soup recipe from Food.com.
Provided by arakune
Categories Cherries
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine water, sugar, and cinnamon in saucepan; bring to a boil, and add cherries.
- Partially cover& simmer for 35 minutes for fresh cherries, or 10 minutes for canned.
- Remove cinnamon stick.
- Mix arrowroot& 2 tabl.
- cold water, then beat into soup.
- Stirring constantly, bring almost to a boil, reduce heat, and simmer for 2 minutes, until clear and slightly thickened.
- Add wine, and chill.
Nutrition Facts : Calories 184.2, Fat 2.9, SaturatedFat 1.7, Cholesterol 10.2, Sodium 5.2, Carbohydrate 38.1, Fiber 1.6, Sugar 34.4, Protein 0.9
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