Cherry Soup
The ultimate comfort food, Cherry Soup is a refreshing and vibrant dish perfect for summer. This easy recipe showcases the natural sweetness of cherries, making it a must-try for any occasion. Enjoy it warm or chilled for a delightful treat!
Equipment
- Wooden Spoon
- Saucepan
- Large Pot
Ingredients
- 1 lb sweet red cherries fresh or frozen, pitted
- 8 cups filtered water
- 3/4 cup sugar
- 1 Tbsp fresh lemon juice
- 4 Tbsp potato starch in 1/4 cup cold water
Instructions
- Start by filling a medium pot with 8 cups of water. This will be the base for your soup. It's essential to use filtered water for the best taste. I usually reach for the coldest water available to get things going.
- Add 1 pound of pitted cherries to the pot. Bring the mixture to a boil over medium-high heat. Keep an eye on it as the cherries begin to release their juices, turning the water a lovely shade of red. The sweet aroma will start filling your kitchen!
- Once it reaches a rolling boil, reduce the heat to low and let it simmer for about 12 minutes. You want to cover the pot partially; make sure not to cover it completely, as this could cause the contents to spill over. Stir occasionally, enjoying the delightful fragrance.
- After simmering, stir in 3/4 cup of sugar and 1 Tbsp of lemon juice. This step adds sweetness and acidity that play perfectly off the cherries. Let the mixture continue to simmer for another 3 minutes, allowing the flavors to meld beautifully.
- To thicken your soup, dissolve 4 Tbsp of potato starch in 1/4 cup of cold water. Make sure it's well mixed without lumps. Slowly add this mixture to the pot while stirring continuously. The soup will begin to thicken almost immediately, creating that desirable silky texture.
- Remove the pot from heat and let the kissel cool slightly. Here’s where you can make a decision: you can strain out the cherries if you prefer a smoother soup, or leave them in for added texture and flavor. I always opt for leaving them in!
- To serve, ladle the very warm soup into bowls or mugs. It’s a versatile dish that can be enjoyed warm or chilled. My husband loves his Cherry Soup cold, especially on hot days.
- As an extra tip, this soup reheats beautifully! You can make it ahead of time and enjoy it at your leisure. Just warm it gently on the stove or in the microwave.
Notes
- Potato Starch Works Best: Using potato starch is key for this soup. It creates the right consistency and doesn’t impact the flavor negatively like cornstarch can.
- Where to Find: Look for potato starch in the baking aisle or specialty stores. It’s becoming more common in grocery stores, especially in the organic or international sections.
- Experiment with Sweetness: You may need more or less sugar depending on the sweetness of the cherries you use, so don’t hesitate to adjust!
- Cool Variations: Some people enjoy Cherry Soup cold, so if you prefer that option, chill it overnight before serving.
- Serving Size: This recipe serves about 6 people, but it can easily be halved for a smaller gathering.