You might be wondering why I am sharing a soup with you, being that this is a place where I mainly share non-dairy desserts. Well, this month, some blogger friends and I challenged ourselves to share a chilled soup recipe. Normally I would pass on a challenge that went too far out of my comfort zone, but this soup recipe is special because, I always eat it for dessert. Soup for dessert seems strange, but during the warm summer months, there is nothing I would rather eat. The original recipe is actually my Savta’s (hebrew for grandmother) signature dish. During the summer, she wouldn’t dare come over without a batch of her special fruit soup for the grandkids. Her recipe actually calls for peaches or nectarines, but I was never of fan of them so I left them out. I didn’t use recipe because like a true grandmother, she doesn’t use measurements. I have tried recreating home-style recipes in the past, and they never seem to taste the same, so this time, I decided to use my Savta’s fruit soup as the inspiration for this dish. I hope I made her proud!
- 3- 14.5 ounce cans pitted sour cherries (in water)
- 1 cup water
- 1 cup sugar
- 1 Tbs. lemon juice
- cinnamon stick
- 1 Tbs. cornstarch
- 1 Tbs. cold water
- Drain the cherries and reserve the liquid in a measuring cup. Add water to the drained liquid until it equals 3 cups.
- Pour cherry juice/water mix into a medium saucepan.
- Add sugar, lemon juice, and cinnamon stick and bring to a boil, to dissolve the sugar.
- Once boiling, add the reserved cherries, bring back to a boil and cook for 10 minutes, until the cherries are soft.
- In a small bowl, mix the cornstarch with 1 Tbs. cold water and mix until there are no lumps.
- Add the cornstarch/water mixture to the boiling cherries and stir gently for 2 minutes to cook out the starch and slightly thicken the soup.
- Remove from heat and chill in the fridge until ready to serve.