Cold Cherry Soup13 Reviews
- Prep: 5 min
- Cook: 5 min
- Ready In: 40 min
“Try this one in the summer. If you like cherries you will like this.” - by C. Davis
Original recipe yields 3 servings
- Drain the canned cherries; place liquid in medium saucepan and set cherries aside.
- 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.
- 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.
Amount Per Serving (3 total)
- 242 cal
- 16.2 g
- 22.9 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"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..." See more 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."
"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!..." See more"
"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..." See more 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."
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