Chilled Cherry Soup from the New York Times Recipe

Name: Chilled Cherry Soup from the New York Times
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup seedless raisin; 6 slices oranges; 6 slices lemons; ¼ cup lemon juice; 1 cinnamon stick; 2 cups water; 2 cups sliced fresh peaches; 1 ½ cups cherries, pitted; ½ cup sugar, approximately; 1 dash salt; 1 ½ tablespoons cornstarch; whipped cream

Servings: persons

½ cup seedless raisin
6 slices oranges
6 slices lemons
¼ cup lemon juice
1 cinnamon stick
2 cups water
2 cups sliced fresh peaches
1 ½ cups cherries, pitted
½ cup sugar, approximately
1 dash salt
1 ½ tablespoons cornstarch
whipped cream

1
Simmer together for 20 minutes the raisins, orange and lemon slices, lemon juice, cinnamon stick and water.
2
Remove the cinnamon stick.
3
Add the peaches, cherries, sugar and salt to the mixture and bring to a boil.
4
Blend the cornstarch with a little water and add to the fruit.
5
Cook, stirring, until clear, or about one minute.
6
Adjust the sweetening, adding more if sour cherries are used.
7
Serve chilled, garnished with whipped cream [or creme fraiche - whipped cream blended with sour cream].

218

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cup seedless raisin, 6 slices oranges, 6 slices lemons, ¼ cup lemon juice, and more.

Yes, Chilled Cherry Soup from the New York Times falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilled Cherry Soup from the New York Times

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