Cooking Challenge – Cherry Soup
The Tidings Cooking Challenge is an opportunity for food lovers to try their hand at creating something together. Not all in the same kitchen, of course. Rather, try the recipe in your own time and then come back and tell us what you thought of it. You can add your comments directly underneath the post, or send a photo of your creation to firstname.lastname@example.org. Check out what others have done at Quench by Tidings.At first, I couldn’t quite wrap my head around the concept of fruit soup. After all, soup is supposed to be savoury, not sweet. One spoonful of cantaloupe soup immediately changed that perspective. Creamy, sweet, delicious … fruit soup makes an appetizing starter or dessert. Use fruit that’s in season and at its best so that you don’t have to incorporate too much added sugar or deal with masking off sour or off flavours. Depending on where you live, blueberries, raspberries and even strawberries may still be in season. If not, try replacing the fruit below with cantaloupe or even watermelon.
Adapted from an old recipe I saved from The Joy of Cooking, Irma S. Rombauer and Marion Rombauer Becker.
1 lb sweet cherries, pitted
2 cups water
1 cup red wine
1/4 cup sugar (or to taste)
1/2 tsp grated orange zest
1 tsp arrowroot flour
Place cherries in a pot with the water and the wine. Simmer until cherries are soft, about 10 minutes. Add sugar and simmer until dissolved. Add orange zest.
Pour cherry mixture into a blender and purée. Stir the arrowroot into 2 tablespoons of the cherry mixture until well blended. Return the puréed cherry mixture to the pot. Pour the arrowroot mixture into it. Simmer for a few minutes. Serve warm or cold.
Pair with a chilled rosé.