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Cold Cherry Soup

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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.

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
Servings4
Calories Per Serving329
Total Fat3g5%
Sugar65gN/A
Saturated2g10%
Cholesterol8mg3%
Protein6g13%
Carbs72g24%
Vitamin A6µg1%
Vitamin B60.1mg5.2%
Vitamin C15mg24%
Vitamin E0.2mg0.8%
Vitamin K4µg6%
Calcium72mg7%
Fiber5g18%
Folate (food)8µgN/A
Folate equivalent (total)8µg2%
Iron0.8mg4.6%
Magnesium23mg6%
Niacin (B3)0.3mg1.7%
Phosphorus44mg6%
Polyunsaturated0.1gN/A
Potassium457mg13%
Sodium262mg11%
Sugars, added37gN/A
Zinc0.2mg1.1%