Stunning chilled cherry soup is exactly that: dark sweet cherries simmered into a ruby broth with white wine and lemon, chilled until frosty, and crowned with cold cream. It's the classic Central European summer fruit soup, and it could not be simpler. Don't skip the chilling; it's half the recipe.
There’s nothing quite like the taste of summer captured in a bowl. When cherry season is at its peak, this stunning Chilled Cherry Soup is my go-to for an elegant and unexpected starter. It’s a beautiful ruby-red delight that perfectly balances the deep sweetness of fresh cherries with a bright, zesty kick from lemon and a hint of dry white wine. Finished with a cloud of unsweetened whipped cream, it’s a sophisticated, refreshing, and utterly memorable way to begin any summer meal.
Ingredients
• Serves 6
• 2½ lbs / 1.2 kg (2.65 lb) fresh, sweet, dark cherries
• 5 cups / 1.2 L water
• 4 Tbs / 50 g (1.76 oz) granulated sugar, or more to taste
• ⅓ cup / 80 ml (2.7 fl oz) dry white wine, or to taste
• 2-4 Tbs / 30-60 ml (2 fl oz) fresh lemon juice, or to taste
• 1 cup / 240 ml heavy cream, chilled
Instructions
1. Cook the Cherries: Wash the cherries thoroughly, remove the stems, and pit them. In a large enameled pot, combine the pitted cherries, sugar, and water. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for 15 to 20 minutes, until the cherries are soft.
2. Create the Soup Base: Carefully drain the cherries, making sure to reserve all of the cooking liquid in a separate bowl. Set aside 24 of the best-looking whole cherries for garnish. Press the remaining cooked cherries through a fine-mesh sieve into the reserved liquid, using the back of a spoon to extract as much pulp as possible. Discard the skins.
3. Flavor and Chill: Return the purée and liquid to the pot. Stir in the white wine and fresh lemon juice. Taste the soup and adjust the seasoning, adding a bit more sugar for sweetness or lemon juice for brightness. Cover and chill the soup in the refrigerator for at least 4 hours, or until it is completely cold.
4. Assemble and Serve: Just before serving, whip the cold heavy cream in a separate bowl until soft peaks form—do not add any sugar. Place 4 of the reserved whole cherries into the bottom of each of 6 chilled bowls. Ladle the cold soup evenly over the cherries. Top each serving with a generous dollop of the unsweetened whipped cream and serve immediately.
Nutritional Information
• Per Serving (approximate)
• Calories: 295 kcal
• Carbohydrates: 35 g
• Protein: 2 g
• Fat: 16 g
• Sugar: 28 g
Pro Tips
• For the richest color and flavor, use dark, sweet cherries like Bing or Lambert. If using tart cherries, you may need to increase the sugar.
• A cherry pitter is an invaluable tool for this recipe. It will save you a significant amount of time and keep your hands and kitchen much cleaner.
• The soup base can be made up to 2 days in advance and stored in the refrigerator. Whip the cream and assemble just before serving for the best texture.
• For an elegant, dairy-free alternative, swap the heavy cream for a dollop of full-fat coconut cream, whipped until fluffy.
FAQ
Q: Can I make this chilled cherry soup vegan
A: Absolutely. To create a delicious vegan version, simply swap the heavy cream with full-fat coconut cream. Whip the chilled coconut cream until it’s light and fluffy for a perfect dairy-free topping.
Q: Is there a non-alcoholic substitute for the white wine
A: Yes, you can easily make this recipe alcohol-free. Replace the dry white wine with an equal amount of white grape juice and add an extra teaspoon of lemon juice to replicate the bright, zesty notes.
Q: How long can I store this vegetarian soup
A: The soup base is perfect for making ahead. You can store it in an airtight container in the refrigerator for up to 2 days. For the best texture, whip the cream or coconut cream and assemble the soup just before serving.
Q: What type of cherries are best for this vegetarian recipe
A: For the richest flavor and a beautiful ruby color, use dark, sweet cherries like Bing or Lambert. If you only have tart cherries, the soup will still be delicious, but you will likely need to add more sugar to balance the tartness.
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Stunning Chilled Cherry Soup
Ingredients
Method
- Cook the Cherries: Wash the cherries thoroughly, remove the stems, and pit them.
- In a large enameled pot, combine the pitted cherries, sugar, and water.
- Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for 15 to 20 minutes, until the cherries are soft.
- Create the Soup Base: Carefully drain the cherries, making sure to reserve all of the cooking liquid in a separate bowl.
- Set aside 24 of the best-looking whole cherries for garnish. Press the remaining cooked cherries through a fine-mesh sieve into the reserved liquid, using the back of a spoon to extract as much pulp as possible.
- Discard the skins.
- Flavor and Chill: Return the purée and liquid to the pot.
- Stir in the white wine and fresh lemon juice.
- Taste the soup and adjust the seasoning, adding a bit more sugar for sweetness or lemon juice for brightness.
- Cover and chill the soup in the refrigerator for at least 4 hours, or until it is completely cold.
- Assemble and Serve: Just before serving, whip the cold heavy cream in a separate bowl until soft peaks form—do not add any sugar.
- Place 4 of the reserved whole cherries into the bottom of each of 6 chilled bowls. Ladle the cold soup evenly over the cherries.
- Top each serving with a generous dollop of the unsweetened whipped cream and serve immediately.
