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    You are in: Home / Recipes / Cherry Soup Recipe
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    Cherry Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Darkhunter's Note:

    Posted for ZWT6 Scandinavia leg of tour. From the good people at Moosewood Restaurant. Serve as a first course with heavy rye bread and Blue Cheese Balls (Juustotahna) or as a dessert, with slightly sweetened whipped cream.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      If using fresh cherries, remove stem and pit.
    2. 2
      Bring to a boil, in a large nonreactive pot, the cherries, cinnamon and water. Cook at a low boil, until cherries have lost their color, 15-20 minutes. If you are using frozen cherries, reduce water to 3 3/4 cups and cook for only 10 minutes.
    3. 3
      Remove cinnamon stick and discard.
    4. 4
      Drain cherries, reserving the liquid. Reserve liquid and set aside half the cherries.
    5. 5
      Puree remaining cherries and reserved liquid in batches with blender, food processor or stick blender. Return to pot.
    6. 6
      Add lemon juice, sugar or honey, and the cherry liqueur or wine. Reheat and add remaining cherries.
    7. 7
      Serve hot or chilled, topped with a dollop of whipped cream, sour cream or yogurt.

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    Nutritional Facts for Cherry Soup

    Serving Size: 1 (292 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 422.7
     
    Calories from Fat 133
    31%
    Total Fat 14.8 g
    22%
    Saturated Fat 9.1 g
    45%
    Cholesterol 54.3 mg
    18%
    Sodium 19.0 mg
    0%
    Total Carbohydrate 24.2 g
    8%
    Dietary Fiber 2.0 g
    8%
    Sugars 19.1 g
    76%
    Protein 1.9 g
    3%

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