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Swiss Cherry Soup Recipe
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Navel orange slices||6 (Thin Slices)|
|Lemon slices||5 (Thin Slices)|
|Water||3 Cup (48 tbs)|
|Pitted dark sweet cherries||2 Cup (32 tbs)|
|Sliced fresh peaches||2 Cup (32 tbs), peeled|
|Honey||1⁄3 Cup (5.33 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1142 Calories from Fat 11
% Daily Value*
Total Fat 1 g1.9%
Saturated Fat 0.41 g2.1%
Trans Fat 0 g
Cholesterol 2 mg
Sodium 416.7 mg17.4%
Total Carbohydrates 296 g98.7%
Dietary Fiber 21.4 g85.6%
Sugars 212.5 g
Protein 10 g20.7%
Vitamin A 29.9% Vitamin C 864.6%
Calcium 22.3% Iron 21.1%
*Based on a 2000 Calorie diet
In medium sized saucepan, combine raisins, lemon juice, cinnamon stick, orange and lemon slices.
Add three cups water.
Place over medium heat and bring to boil; reduce heat, cover, and simmer for 15 minutes.
Remove cinnamon stick.
Add pitted cherries, sliced peaches, honey and salt to soup mixture; bring to boil.
Blend together 2 tablespoons cornstarch with 1/4 cup cold water.
Slowly add to the hot fruit mixture.
Cook, stirring until soup is clear about 2 to 3 minutes.
Remove saucepan from heat and immediately pour hot fruit soup into a bowl; cool.
Place fruit soup in refrigerator, covered, several hours or overnight before serving.