The whole idea of this dish is a bit strange. First, it's a cold soup, which some people find unusual. But even more unusual is that it's a sweet dessert soup. That's something you don't come across every day. But you know what? It was actually pretty good.
First, I brought some water, sugar, lemon zest and cinnamon to a boil, stirring it until the sugar dissolved. Next I added some frozen sour cherries and boiled the mixture for a few minutes more. Meanwhile, I whisked some cornstarch with some cold water. I stirred the cornstarch mixture into the cherry mixture and boiled it for a final few minutes. I took the soup off the heat and allowed it to cool to room temperature before putting it in the refrigerator to chill.
I served the cold soup in small bowls after dinner. The Book says to garnish the soup with a drizzle of sour cream mixed with heavy cream. I skipped this step because I was making this dessert dairy-free.
At first taste, I wasn't sure what to make of this soup. It tastes a lot like cherry pie filling, and that's kind of strange. It's a bit thinner than ordinary pie filling, and the lemon zest and cinnamon make it a bit zippier. As I ate it, though (and as I ate the leftovers the next couple of nights), the soup started to grow on me. I don't think that I'd ever crave this dish, but it was a nice change, and I'm glad I made it.
Date Cooked: July 11, 2009
Degree of Difficulty: Easy
Rating: B
*This recipe isn't on epicurious.com.
2 comments:
I love cherries and I have been known to eat a can of cherry pie filling so I might have to dig up this recipe to try!
I struggle just to put together a meal, I couldn't imagine being constrained by dietary restrictions. You seem to be doing a great job though!
Yum! This sounds refreshing, even if it is hard to wrap one's mind around the "sweet soup" thing. But it sounds great!
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