Easy Cherry Fruit Soup Recipes

CHERRY SOUP

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.

COLD CHERRY SOUP

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.

CHERRY SOUP

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.

SIMPLE FRUIT SOUP WITH GRAND MARNIER

Steps:

• Place the sugar, lemon juice, and Grand Marnier in a mixing bowl. Whisk until well blended. Let sit for 15 minutes. Divide the fruit salad among 6 wide, shallow soup bowls. Ladle the Grand Marnier mixture over the fruit, and serve immediately, garnished with the mint leaves.
• Place the fruit in a large mixing bowl. Sprinkle with the sugar, and toss lightly. Add the lemon juice and Grand Marnier, and toss again. Let sit for 10 to 30 minutes, either on a counter (if you like a warmer salad) or in the refrigerator (if you like a colder salad). Divide among 6 dinner plates. Garnish with mint leaves, and serve.

OLD-FASHIONED FRUIT SOUP

Steps:

• In a large pot combine apricots, prunes and water and let rest 30 minutes.
• Stir in the cinnamon stick, lemon slices, tapioca and sugar and bring to a boil over medium-high heat. Cover, reduce heat and simmer 10 minutes. Stir in raisins, currants and apple and simmer 5 minutes more, until apples are tender. Remove from heat and let cool completely. Remove cinnamon stick and refrigerate until cold.

CHERRY DUMPLING SOUP

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.

SUMMER FRUIT SOUP

Steps:

• In a large bowl, combine all ingredients and chill for 1-2 hours.
• Top each serving with a dollop of fat-free sour cream and mint leaves.

COLD CHERRY SOUP

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.

MOSTLY CHERRY FRUIT SOUP WITH SHORTBREAD 'CROUTONS'

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.

CHILLED SOUR-CHERRY SOUP

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.