Chilled cherry and lemon soup is dessert pretending to be a first course: dark sweet cherries poached in lemony white wine syrup, lightly thickened with egg yolks, and served ice-cold with sweetened sour cream. It's a Central European summer classic. Don't tell anyone how easy it is.
A Cool, Creamy, and Utterly Surprising Summer Soup
Tired of the same old summer desserts? Imagine a soup that’s not savory and hot, but chilled, sweet, and bursting with vibrant flavor. This Chilled Cherry and Lemon Soup is a delightful surprise, a velvety, ruby-red concoction that perfectly balances the sweetness of dark cherries with a zesty lemon kick. It’s an elegant and unexpected way to cool down on a warm day, perfect as a light dessert or a stunning starter for a summer brunch. Get ready to fall in love with your new favorite warm-weather treat!
Ingredients
• Serves 6For the Cherry Soup:
• Grated rind of 3 lemons
• 1 cup / 240 ml fresh lemon juice, from about 4 large lemons
• ⅔ cup / 135 g (4.8 oz) granulated sugar, plus more to taste
• 1 cup / 240 ml water
• 1 cup / 240 ml light white wine, like Pinot Grigio or Sauvignon Blanc
• 1 lb / 450 g fresh sweet dark cherries
• 5 large egg yolks
• 10 to 12 ice cubesFor the Topping:
• 1 cup / 240 g (8.5 oz) sour cream
• 2 to 3 tbsp / 25-38 g (1.34 oz) granulated sugar
Instructions
1. In a large, non-reactive saucepan, combine the lemon rind, lemon juice, ⅔ cup sugar, water, and white wine. Warm over medium-low heat, stirring constantly until the sugar is fully dissolved. Do not let it boil.2. While the lemon base is warming, wash, stem, and pit the cherries. Set aside 18 of the most beautiful cherries for garnish. Add the rest of the cherries to the saucepan.3. Bring the mixture to a gentle simmer and cook until the cherries are very soft, about 10-15 minutes. Carefully transfer the hot mixture to a blender and purée until silky smooth. Return the purée to the saucepan.4. In a separate small bowl, lightly whisk the egg yolks. Very slowly, pour about half a cup of the warm cherry purée into the egg yolks while whisking constantly to temper them. Pour the tempered egg yolk mixture back into the saucepan.5. Place the saucepan over very low heat. Whisk gently and continuously for 3-5 minutes as the soup thickens to a custard-like consistency. Do not let it boil, or the eggs will curdle.6. Remove the soup from the heat and allow it to cool at room temperature for about 20 minutes, stirring occasionally. Once it’s no longer steaming, stir in the ice cubes to rapidly cool it down. Once the ice has melted, cover and transfer the soup to the refrigerator to chill for at least one hour, or until completely cold.7. While the soup chills, prepare the sweetened sour cream. In a small bowl, combine the sour cream and 2 to 3 tablespoons (45 ml / 1.5 fl oz) of sugar. Whisk until smooth and the sugar has dissolved.8. To serve, divide the 18 reserved cherries among 6 chilled bowls. Ladle the cold soup over the cherries. Top each serving with a generous dollop of the sweetened sour cream and enjoy immediately.
Nutritional Information
• (Estimated)Per serving (1 of 6)
• Calories: 285 kcal
• Carbohydrates: 45 g
• Protein: 5 g
• Fat: 8 g
• Saturated Fat: 4 g
• Sodium: 30 mg
• Sugar: 38 g
Pro Tips
• A cherry pitter is a huge time-saver for this recipe. If you don’t have one, the tip of a sturdy straw or a chopstick can also work to push the pits out.
• The key to a velvety texture is to temper the egg yolks properly. Pour the hot liquid into the yolks *very* slowly while whisking non-stop. Never let the soup boil after the eggs have been added.
• For a non-alcoholic version, simply replace the white wine with an equal amount of white grape juice or additional water for a purer cherry-lemon flavor.
• This soup is perfect for making ahead! The flavors meld and deepen as it chills. It can be stored in an airtight container in the refrigerator for up to 2 days.
FAQ
Q: Can I make this chilled cherry soup vegan
A: Yes, you can adapt this recipe to be vegan. To replace the egg yolks for thickening, create a slurry with 2 tablespoons (30 ml / 1 fl oz) of cornstarch and 3 tablespoons (45 ml / 1.5 fl oz) of cold water. Whisk this into the soup after puréeing the cherries and simmer gently for 1-2 minutes until it thickens. For the topping, use a store-bought vegan sour cream or a sweetened, thick coconut cream.
Q: Is there a non-alcoholic substitute for the white wine
A: Absolutely. For a non-alcoholic version of this soup, simply replace the 1 cup (240 ml) of white wine with an equal amount of white grape juice. This will maintain a similar fruity sweetness. Alternatively, you can use an additional cup of water for a purer, more intense cherry and lemon flavor.
Q: Is this chilled cherry and lemon soup gluten-free
A: Yes, this recipe is naturally gluten-free as written. All the ingredients listed—cherries, lemon, sugar, water, white wine, eggs, and sour cream—do not contain gluten. As always, check the labels on your specific ingredients if you have a severe sensitivity.
Q: How long does this vegetarian fruit soup last in the fridge
A: This soup is perfect for making ahead. You can store it in an airtight container in the refrigerator for up to 2 days. The flavors will actually meld and become even more delicious as it chills. Keep the sweetened sour cream topping separate and add it just before serving for the best texture.
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Chilled Cherry and Lemon Soup
Ingredients
Method
- In a large, non-reactive saucepan, combine the lemon rind, lemon juice, ⅔ cup sugar, water, and white wine.
- Warm over medium-low heat, stirring constantly until the sugar is fully dissolved.
- Do not let it boil. 2.
- While the lemon base is warming, wash, stem, and pit the cherries.
- Set aside 18 of the most beautiful cherries for garnish.
- Add the rest of the cherries to the saucepan. 3.
- Bring the mixture to a gentle simmer and cook until the cherries are very soft, about 10-15 minutes. Carefully transfer the hot mixture to a blender and purée until silky smooth. Return the purée to the saucepan. 4.
- In a separate small bowl, lightly whisk the egg yolks. Very slowly, pour about half a cup of the warm cherry purée into the egg yolks while whisking constantly to temper them.
- Pour the tempered egg yolk mixture back into the saucepan. 5.
- Place the saucepan over very low heat.
- Whisk gently and continuously for 3-5 minutes as the soup thickens to a custard-like consistency.
- Do not let it boil, or the eggs will curdle. 6.
- Remove the soup from the heat and allow it to cool at room temperature for about 20 minutes, stirring occasionally.
- Once it's no longer steaming, stir in the ice cubes to rapidly cool it down.
- Once the ice has melted, cover and transfer the soup to the refrigerator to chill for at least one hour, or until completely cold. 7.
- While the soup chills, prepare the sweetened sour cream.
- In a small bowl, combine the sour cream and 2 to 3 tablespoons (45 ml / 1.5 fl oz) of sugar.
- Whisk until smooth and the sugar has dissolved. 8. To serve, divide the 18 reserved cherries among 6 chilled bowls. Ladle the cold soup over the cherries.
- Top each serving with a generous dollop of the sweetened sour cream and enjoy immediately.
