Cherry Fruit Soup Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
1 x: no ingredients,
Directions:
4 c water 1/2 c sugar 1/4 tsp cinnamon powder pn cloves 1 tb
cornstarch 1 lb fresh cherries, pitted * 4 ripe peaches, stoned and
quartered 4 purple plums, stoned and quartered sour cream or plain
yogurt
* you may substitute one, 16 ounce can of tart red cherries in water
If you are using canned cherries, drain them and replace 1 cup of the
water with 1 cup of cherry juice (3 cups of water and 1 cup of cherry
juice, instead of the 4 cups of water only).
In a saucepan, place the water or the water and cherry juice together
with the sugar, cinnamon, and cloves.
In a small bowl or measuring cup, dissolve the cornstarch into 1/4
cup of the liquid. Add the dissolved cornstarch mixture to the
liquid in the pan. Bring to a boil. Add the cherries, peaches, and
plums. Reduce the heat to a simmer and cook for 30 minutes.
This soup can be serve warm or cold, ungarnished or with a dollop of
sour cream or yogurt. Makes 8 servings. NOTE: My mother always
served this as a cold soup before a dairy meal on a hot summer day.
The reason is obvious; fresh fruit was inexpensive and readily
available in the summertime.
She would buy overripe or bruised fruit from the greengrocer and
then would wash and cut away the badly bruised areas. She certainly
didnt bother removing the pits from the fruit. It was up to each of
us to do our own pitting with every mouthful. But I think this is
such an elegant and unusual soup that I always take the trouble to
remove the pits. Most canned cherries come already pitted.
Recipe: Mama Leahs Jewish Kitchen, A Compendium Of More Than 225
Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht --
by Leah Loeb Fischer with Maria Poluskin Robbins.
Copyrighted 1990 Published by MacMillan Publishing Company
Yield: 1 batch
Source from luhu.jp
cornstarch 1 lb fresh cherries, pitted * 4 ripe peaches, stoned and
quartered 4 purple plums, stoned and quartered sour cream or plain
yogurt
* you may substitute one, 16 ounce can of tart red cherries in water
If you are using canned cherries, drain them and replace 1 cup of the
water with 1 cup of cherry juice (3 cups of water and 1 cup of cherry
juice, instead of the 4 cups of water only).
In a saucepan, place the water or the water and cherry juice together
with the sugar, cinnamon, and cloves.
In a small bowl or measuring cup, dissolve the cornstarch into 1/4
cup of the liquid. Add the dissolved cornstarch mixture to the
liquid in the pan. Bring to a boil. Add the cherries, peaches, and
plums. Reduce the heat to a simmer and cook for 30 minutes.
This soup can be serve warm or cold, ungarnished or with a dollop of
sour cream or yogurt. Makes 8 servings. NOTE: My mother always
served this as a cold soup before a dairy meal on a hot summer day.
The reason is obvious; fresh fruit was inexpensive and readily
available in the summertime.
She would buy overripe or bruised fruit from the greengrocer and
then would wash and cut away the badly bruised areas. She certainly
didnt bother removing the pits from the fruit. It was up to each of
us to do our own pitting with every mouthful. But I think this is
such an elegant and unusual soup that I always take the trouble to
remove the pits. Most canned cherries come already pitted.
Recipe: Mama Leahs Jewish Kitchen, A Compendium Of More Than 225
Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht --
by Leah Loeb Fischer with Maria Poluskin Robbins.
Copyrighted 1990 Published by MacMillan Publishing Company
Yield: 1 batch
Source from luhu.jp