Cherry Soup
Cherry soup, known as Meggyleves in Hungary, is a refreshing and flavorful dish that beautifully balances sweet and tart flavors. Often enjoyed as a starter or dessert, this chilled soup is perfect for hot summer days.
The rich, creamy texture paired with the vibrant color of cherries makes it as visually appealing as it is delicious. Whether you’re looking to impress guests with a unique dish or simply indulge in a sweet treat, cherry soup is a delightful choice that combines tradition with a modern twist.
Ingredients
For the Soup:
4 cups fresh or frozen cherries (pitted)
4 cups water
1 cup sugar (adjust to taste)
1 cinnamon stick
2 whole cloves
1 lemon, juiced and zested
1 cup sour cream or heavy cream
2 tbsp all-purpose flour
1 tsp vanilla extract
For Garnish:
Fresh mint leaves
Whipped cream (optional)
Additional cherries
How to Make Cherry Soup
Step 1: Cook the Cherries
In a large pot, combine the cherries, water, sugar, cinnamon stick, cloves, and lemon zest.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for 10–15 minutes, or until the cherries are soft but not mushy.
Step 2: Blend the Soup
Remove the cinnamon stick and cloves from the pot.
Using an immersion blender, puree the soup until smooth, or leave it slightly chunky for texture. (You can also use a regular blender, but let the mixture cool slightly before blending.)
Step 3: Thicken the Soup
In a small bowl, whisk together the sour cream (or heavy cream) and flour until smooth.
Gradually add a ladle of the hot cherry mixture to the cream mixture, whisking constantly to temper it.
Slowly pour the tempered cream mixture back into the pot, stirring continuously to avoid lumps.
Step 4: Add Final Touches
Stir in the lemon juice and vanilla extract.
Cook the soup over low heat for an additional 5 minutes, allowing the flavors to meld and the soup to thicken slightly.
Remove from heat and let the soup cool to room temperature, then chill in the refrigerator for at least 2 hours.
Step 5: Serve
Ladle the chilled cherry soup into bowls.
Garnish with fresh mint leaves, a dollop of whipped cream, or additional cherries as desired.
Serve cold and enjoy!
Chef’s Notes
Sweetness: Adjust the sugar based on the tartness of the cherries. If using sweet cherries, reduce the sugar accordingly.
Consistency: For a smoother soup, strain the mixture through a fine mesh sieve after blending.
Dairy-Free Option: Substitute sour cream with coconut cream for a dairy-free version.
Seasonal Variations: This recipe works well with other fruits like raspberries, strawberries, or plums for a different flavor profile.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Per Serving)
Calories: 180
Protein: 2g
Carbohydrates: 35g
Fat: 6g
Fiber: 2g
Vitamin C: 15% of the Daily Value
Calcium: 5% of the Daily Value
(Note: Nutritional values are approximate and may vary based on ingredients and portion sizes.)
This cherry soup is not just a dish; it’s a delightful experience that brings together the tangy sweetness of cherries and the creamy richness of a perfectly balanced soup. A perfect summer treat that pairs beautifully with light meals or serves as a standalone indulgence, this recipe is sure to be a hit with family and friends. Enjoy the vibrant taste of cherries in every spoonful!