Cold Cherry Soup
Cold Cherry Soup
Michigan is by far the largest cherry producer in the U.S., and while you may be more familiar with cherry pie, this cold cherry soup with Hungarian roots, gives a nod to the large Hungarian population in this state.
Servings
4
Ingredients
- 1 3/4 pound fresh bing cherries, stemmed and pitted
- 1/4 cup red wine
- 3/4 cup sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon grated lemon zest
- 1 stick of cinnamon
- 8 ounce greek yogurt or sour cream
Directions
- In a large pot, combine the cherries, red wine, sugar, salt, lemon zest, and cinnamon. Bring the contents to a boil, and then reduce to a simmer. Cook until the cherries are soft, about five minutes.
- In a bowl, whisk the sour cream or yogurt with a ladle full of the hot cherry liquid to temper. Whisk vigorously to combine, and prevent the yogurt/sour cream from curdling. Stir in the remaining cherries mixture, and chill the soup until you are ready to serve.