Cold Cherry Soup

Use fresh or frozen cherries in this Cold Cherry Soup
Michigan: Cherry Soup

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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.

4
Servings
491
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 3/4 Pound fresh Bing cherries, stemmed and pitted
  • 1/4 Cup red wine
  • 3/4 Cups sugar
  • 1/2 Teaspoon kosher salt
  • 1 Teaspoon grated lemon zest
  • 1 stick of cinnamon
  • 8 Ounces 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.

Nutritional Facts

Total Fat
22g
31%
Sugar
2g
2%
Saturated Fat
7g
29%
Cholesterol
33mg
11%
Carbohydrate, by difference
72g
55%
Protein
4g
9%
Vitamin A, RAE
165µg
24%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
64mg
6%
Choline, total
11mg
3%
Fiber, total dietary
7g
28%
Fluoride, F
15µg
1%
Folate, total
23µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
19mg
6%
Niacin
1mg
7%
Phosphorus, P
87mg
12%
Selenium, Se
5µg
9%
Sodium, Na
83mg
6%
Vitamin D (D2 + D3)
1µg
7%
Water
206g
8%

Cherry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cherry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.