Old-Fashioned Cold Cherry Soup (Hideg Meggyleves)
Old-Fashioned Cold Cherry Soup (Hideg Meggyleves) recipe
Yield
4 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
water
OR juice from canned tart cherries (add cold water to make 3 cups) |
|
| ½ | cup |
sugar
|
|
| 1 | each |
cinnamon sticks
|
*
|
| 4 | cups |
cherries
fresh, pitted OR drained canned tart cherries (reserve the juice) |
*
|
| 1 | tablespoon |
cornstarch
|
|
| ¼ | cup |
heavy whipping cream
chilled |
|
| ½ | cup |
red wine
dry, chilled |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
water
OR juice from canned tart cherries (add cold water to make 3 cups) |
|
| 177 | ml |
sugar
|
|
| 1 | each |
cinnamon sticks
|
*
|
| 946 | ml |
cherries
fresh, pitted OR drained canned tart cherries (reserve the juice) |
*
|
| 15 | ml |
cornstarch
|
|
| 79 | ml |
heavy whipping cream
chilled |
|
| 118 | ml |
red wine
dry, chilled |
*
|
Directions
In a 2-quart saucepan, combine water (or cherry juice/water mixture), sugar and cinnamon stick.
Bring to a boil; add cherries.
Partly cover and simmer over low heat 35–40 minutes if the cherries are fresh, or 10 minutes if they are canned.
Remove cinnamon stick.
Remove 1⁄3 cup of warm liquid from the cherry soup; pour into a separate bowl.
Whisk cornstarch into warm liquid; mix until thoroughly dissolved.
Pour cornstarch mixture into the soup. Stirring constantly, bring the soup almost to a boil.
Reduce heat and simmer about 2 minutes or until clear and slightly thickened.
Pour into a shallow glass or stainless-steel bowl and refrigerate until chilled.
Right before serving, stir in cream and wine. Pour into soup bowls that have been pre-chilled.
