Cherry Soup
Submitted by daddy
A chilled Hungarian-style cherry soup made with Bing cherries, claret wine, cinnamon, and lemon, thickened with egg yolk. Served cold as an elegant starter or light meal.
YIELD
8 servingsPREP
25 minCOOK
21 minREADY
46 minCherry soup is a Central European classic that catches most Americans off guard the first time, and wins them over completely by the second spoonful.
Sweet Bing cherries simmer with claret wine, a cinnamon stick, and fresh lemon juice until the kitchen smells like a mulled wine stand at a Christmas market.
Cornstarch thickens the broth, then a beaten egg yolk gets tempered in for body and richness.
The whole thing chills overnight and gets served cold, silky and wine-stained, as a stunning first course or a light summer meal.
Kitchen Tips
- Temper the egg yolk by pouring the hot soup over it very slowly while stirring constantly; dump it in too fast and you get scrambled egg bits
- A full overnight chill gives the best flavor; the wine and cinnamon need time to meld
- Serve in chilled bowls with a dollop of sour cream or creme fraiche for the traditional Hungarian finish
Ingredients
Directions
In a deep, 3-quart, heat-resistant, non-metallic casserole, combine cherries, cherry liquid, wine, cinnamon and lemon juice.
Heat, covered, in Microwave Oven 15 minutes or until liquid comes to a boil.
In a small bowl, combine cornstarch and the ¼ cup water.
Stir into hot cherry mixture.
Heat, uncovered, in Microwave Oven 6 minutes or until thickened and smooth.
Pour soup very gradually over egg yolk, stirring constantly.
Refrigerate 6 hours or overnight. Serve cold.
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