Cold Cherry Soup

14
C. Davis 0

"Try this one in the summer. If you like cherries, you will like this."

Ingredients 40 m {{adjustedServings}} servings 242 cals

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Nutrition

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  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Drain the canned cherries; place liquid in medium saucepan and set cherries aside.
  2. In a small mixing bowl combine cornstarch and cold water. Mix well and add to saucepan. Heat to boiling point and boil for 5 minutes, stirring constantly.
  3. Add sugar and lemon juice. Stir and remove from heat and chill. When this syrup is cool, blend in the sour cream and add the drained cherries. Chill well and serve in chilled cups.
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Reviews 14

  1. 18 Ratings

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JDVMD
6/4/2003

This was very nice and very similar to the chilled strawberry soup in taste. I used dark sweet cherries (only kind that the store had) and added a bit more sugar during the boiling stage. Also instead of folding in the whole cherries after the sour cream, I poured everything into a food processor and pureed it all. Added a little heavy whipping cream to make it a bit smoother. Would make it again.

JUDYB
6/23/2003

I have a recipe that is similar to this one - it is a hungarian soup. In ours there is no lemon juice and less sugar and we bundle whole cloves in and let it simmer as the cherries cook. Yum!

Amy
1/11/2010

The recipie is ok with a couple of small changes. My German Grandmother used to make Cold Cherry Soup, but we ate it with Farina/Semolina pudding or vanilla sauce not sour cream. This recipie can also be made with fresh cherries instead of canned. Just omit the cornstarch add more water up to the level of the cherries in the pot, more sugar to taste and zest from the lemon as well as juice from one lemon.