Ingredients
2 1/2 cup ; water
3/4 cup superfine sugar
1 3-1/2 inch cinnamon stick
4 cup sour cherries, pitted or
2 can water-packed sour cherries, drained*
1 tbsp cornstarch
2 tbsp ; water
1/3 cup dry red wine
1/3 cup heavy cream
1/3 cup cherry heering, chilled **
1 mint sprigs
1 sour cream (optional)
Directions
*Fresh cherries are a lot of work but really do taste better than the
canned variety. **Other cherry flavored liqueur can be used such as
Cherry Brandy but Cherry Heering works the best.
Bring water, sugar, cinnamon stick and cherries to a boil. Simmmer 30
minutes if using fresh cherries, 10 if using canned. Mix together
cornstarch and 2 tablespoons water, stir into cherries and cook and
stir until clear and slightly thickened. Remove about 1 cup of
cherries and some juice; puree in blender and return to rest of soup.
Cool, add wine and cream, blend well and chill thoroughly. Just
before serving add Cherry Heering or other type of cherry liqueur.
Serve in chilled bowls garnished with mint and dollops of sour cream.
SOURCE: The Whole World Cookbook.
Servings: 6 servings
Cold Cherry Soup Recipe brought to you by Recipe Ideas
Categories: Fruit; Soup
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Historians have traced the existence of recipes way back into the far past, in truth as far as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, sadly, these ancient cookbooks were just very simple hieroglyphic instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Later on, there were a couple of interesting recipe books which were published in the fourteenth century - a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian food that is served today, but rather descriptions of the types of meals prepared by the chefs of the rich people of that period. Later on in the 1400s, knights returning from the crusades brought back many foods and herbs from Arab countries, including spices like coriander, basil and rosemary. These new foods and tastes created a surge in recipe publications, some of which still exist in academic collections. For the centuries that followed, the rich and powerful families of Europe competed with each other to lay on the most extravagent meals, and as a consequence, the best chefs and their recipes increased in prestige. However, it wasn`t until the 1800s that haute cuisine and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and recording the recipes that were being prepared for the better households. The introduction of the TV brings us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Cold Cherry Soup recipe.
