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Cold Cherry Soup

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Recipe

 

Yield

1 servings

Prep

10 min

Cook

10 min

Ready

20 min
Low Cholesterol, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 pounds cherries
fresh and pitted
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1 ½ cups water
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1 slice lemon
seeded
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2 teaspoons cornstarch
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2 tablespoons sugar
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3 tablespoons sour cream
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Ingredients

Amount Measure Ingredient Features
907.2 g cherries
fresh and pitted
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355 ml water
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1 slice lemon
seeded
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1E+1 ml cornstarch
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3E+1 ml sugar
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45 ml sour cream
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Directions

*2 lb. canned pitted sour cherries may be substituted.

Fresh cherries: Place in a saucepan and add approx. 1½ cup cold water or enough to cover cherries.

Add sugar and lemon.

Canned Cherries: Put cherries with liquid from can into the saucepan.

Simmer canned cherries for 5 minutes or until hot.

Simmer fresh cherries for 10 minutes or until they have softened; Remove from the heat.

Stir together the cornstarch and sour cream; pour the mixture into the hot cherries.

Return saucepan to the heat and stir until the sour cream is well combined and the liquid has thickened.

Do not let the soup boil after the sour cream has been added.

Cool and chill the soup. Add additional sugar and lemon juice, if desired.

Serve chilled.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1330g (46.9 oz)
Amount per Serving
Calories 76511% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 34mg 1%
Total Carbohydrate 59g 59%
Dietary Fiber 19g 76%
Sugars g
Protein 22g
Vitamin A 16% Vitamin C 106%
Calcium 17% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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