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Stunning Chilled Cherry Soup – vegetarian recipe
Stav Kogan

Stunning Chilled Cherry Soup

An elegant and unexpected starter, this stunning Chilled Cherry Soup is a 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 so
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 4 hours 45 minutes
Servings: 6 serving
Calories: 295
Ingredients Method Nutrition

Ingredients
  

  • 2½ lbs / 1.2 kg (2.65 lb) fresh, sweet, dark cherries
  • 5 cups (1200 ml) (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
  • 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.

Method
 

  1. Cook the Cherries: Wash the cherries thoroughly, remove the stems, and pit them.
  2. In a large enameled pot, combine the pitted cherries, sugar, and water.
  3. 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.
  4. Create the Soup Base: Carefully drain the cherries, making sure to reserve all of the cooking liquid in a separate bowl.
  5. 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.
  6. Discard the skins.
  7. Flavor and Chill: Return the purée and liquid to the pot.
  8. Stir in the white wine and fresh lemon juice.
  9. Taste the soup and adjust the seasoning, adding a bit more sugar for sweetness or lemon juice for brightness.
  10. Cover and chill the soup in the refrigerator for at least 4 hours, or until it is completely cold.
  11. Assemble and Serve: Just before serving, whip the cold heavy cream in a separate bowl until soft peaks form—do not add any sugar.
  12. Place 4 of the reserved whole cherries into the bottom of each of 6 chilled bowls. Ladle the cold soup evenly over the cherries.
  13. Top each serving with a generous dollop of the unsweetened whipped cream and serve immediately.

Nutrition

Calories: 295kcalCarbohydrates: 35gProtein: 2gFat: 16g

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