Mothers Cherry 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.

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.

TART CHERRY SOUP

Steps:

• Place the cherries in a blender or food processor; cover and process until finely chopped. Transfer to a saucepan; add the orange juice, sugar, lime juice, zest and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Refrigerate until chilled. Garnish with lime slices.

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.

VERY CHERRY SMOOTHIE

Steps:

• Combine all ingredients in a blender and process until smooth.

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.

COLD CHERRY SOUP

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.

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.

DANISH CHERRY SOUP (KIRSEBæRSUPPE)

Steps:

• Pit one cup of cherries and reserve.
• Cook remaining cherries in 3 quarts water; when tender, press through a sieve.
• Add the cup of pitted cherries, cinnamon stick, and lemon slices to the juice.
• Cook slowly for a few minutes.
• Make a paste of cornstarch and a little juice or water; add to soup, stirring constantly.
• Bring to a boil and add the sugar.
• Serve hot or cold.

BING CHERRY SOUP

Steps:

• Put whole, unpitted cherries into a deep, wide, heavy pan. (No need to remove stems.) Add vanilla bean, candied orange, and wine or wine and water. Bring to a boil, lower heat and simmer 30 to 40 minutes, until thickened and reduced by half.
• Let cool for a few minutes, then transfer to a food processor in batches and pulse briefly, just until fruit is in very small pieces. Transfer fruit, pits, stems and liquid to a fine-meshed sieve placed over a large bowl. Press hard with a wooden spoon to extract all the liquid. Cover, and chill 4 hours or overnight.
• To serve, ladle into shallow bowls. Put a scoop of sorbet or ice cream or a spoonful of sliced fruit in the center. Garnish with candied orange peel or a biscotti, if desired.

MOTHERS CHERRY SOUP

Steps:

• Soup Directions:.
• Bring to a boil in a large kettle.
• Dumpling mix:.
• Mix altogther like pastry -- Pull apart with fingers and dip into boiling soup.
• Drop in dumplings and continue to boil until done, aprox 10-15 minutes -- taste dumplings for doneness.
• Serve chilled and enjoy.