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Chilled Cherry Soup from the New York Times Recipe

Chilled Cherry Soup from the New York Times Recipe

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Chilled Cherry Soup from the New York Times

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Ingredients:

Serving

1/2 cup seedless raisin
6 slices oranges
6 slices lemons
1/4 cup lemon juice
1 cinnamon stick
2 cups water
2 cups sliced fresh peaches
1 1/2 cups cherries, pitted
1/2 cup sugar, approximately
1 dash salt
1 1/2 tbsp cornstarch
whipped cream

Directions:

Simmer together for 20 minutes the raisins, orange and lemon slices, lemon juice, cinnamon stick and water.
Remove the cinnamon stick.
Add the peaches, cherries, sugar and salt to the mixture and bring to a boil.
Blend the cornstarch with a little water and add to the fruit.
Cook, stirring, until clear, or about one minute.
Adjust the sweetening, adding more if sour cherries are used.
Serve chilled, garnished with whipped cream [or creme fraiche - whipped cream blended with sour cream].

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	286.99 Kcal (1202 kJ)
Calories from fat	2.7 Kcal
		% Daily Value*
Total Fat	0.3g	0%
Cholesterol	0.93mg	0%
Sodium	37.94mg	2%
Potassium	608.69mg	13%
Total Carbs	73.83g	25%
Sugars	57.24g	229%
Dietary Fiber	7.49g	30%
Protein	3.66g	7%
Vitamin C	184.6mg	308%
Iron	0.9mg	5%
Calcium	92.6mg	9%

Amount Per 100 g
Calories	66.04 Kcal (276 kJ)
Calories from fat	0.62 Kcal
		% Daily Value*
Total Fat	0.07g	0%
Cholesterol	0.21mg	0%
Sodium	8.73mg	2%
Potassium	140.07mg	13%
Total Carbs	16.99g	25%
Sugars	13.17g	229%
Dietary Fiber	1.72g	30%
Protein	0.84g	7%
Vitamin C	42.5mg	308%
Iron	0.2mg	5%
Calcium	21.3mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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