Cherry Soup
To prepare a delicious cherry soup, the beginning of the recipe is essential. We start by pitting the cherries, a process that may seem simple but requires attention to ensure that the fruits will provide maximum flavor. Once the cherries are ready, we place them in a pot with water. It is important to use enough water to allow the cherries to release their flavors during boiling. We bring the water to a boil over medium heat.
Meanwhile, we focus on the mixture that will give the soup its consistency. We take a blender and add 250 ml of fresh milk, ideally whole for a creamy soup. We add 2 tablespoons of flour, which will act as a thickening agent. We blend the mixture well until it is homogeneous, ensuring that no lumps remain. This combination will give the soup a fine and pleasant texture.
Once the water with the cherries has started to boil, we add the milk and flour mixture. It is time to stir constantly to prevent lumps from forming. The soup will begin to thicken quickly, and the cherries will release their juice, coloring the water a vibrant shade of red. If we want to sweeten the soup, now is the time to add sugar to taste, and for an extra flavor boost, we sprinkle a pinch of ground cinnamon. Lemon juice will add a pleasant contrast and enhance the flavors.
After a few minutes, the soup is ready. We can serve it immediately, warm, with a dollop of whipped cream on top for an elegant appearance and refined taste. If we don't have whipped cream, no worries; the soup is just as delicious without this addition. This cherry soup is not only quick to make but also packed with vitamins and antioxidants, making it perfect for hot summer days or as a light dessert. In about 15 minutes, we can enjoy a healthy and tasty dish that will impress anyone who tastes it.
Ingredients: 300 g pitted cherries (fresh or from compote) 600 ml water 250 ml milk 2 tablespoons flour sugar cinnamon lemon whipped cream
Tags: soup milk flour sugar fruits lemon sour cherries vegetarian recipes recipes for children
