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Cherry Soup Recipe
|Frozen sweetened tart red cherries||2 1⁄2 Pound, slightly thawed|
|Cold water||1⁄2 Cup (8 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Egg yolks||3 , slightly beaten|
|Dairy sour cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4434 Calories from Fat 509
% Daily Value*
Total Fat 58 g88.6%
Saturated Fat 30.8 g154.1%
Trans Fat 0 g
Cholesterol 674.9 mg225%
Sodium 1446.6 mg60.3%
Total Carbohydrates 940 g313.4%
Dietary Fiber 54.2 g216.7%
Sugars 755.1 g
Protein 15 g30.3%
Vitamin A 199.5% Vitamin C 3.4%
Calcium 85.3% Iron 17.1%
*Based on a 2000 Calorie diet
Add cherries and salt; bring to boiling; simmer, covered, 10 minutes.
Pour the cold water into a 1 pint screw-top jar.
Add flour; cover jar tightly; shake until blended.
Stirring constantly, slowly pour flour mixture into hot cherry mixture; bring to boiling, and cook 2 to 3 minutes.
Remove from heat; gradually add 1/3 cup hot soup to the egg yolks, stirring vigorously; blend into soup.
Stirring constantly, cook over low heat 3 to 5 minutes (do not boil).
Remove from heat.
Gradually add 1 cup hot soup to the sour cream, stirring vigorously; then blend into remaining soup.
Chill and serve cold, or serve hot, if desired.