Chilled Cherry Soup

Chilled Cherry Soup {The Reluctant Hippie}

One of our farmer’s market scores this past weekend was a basket of sour cherries from one of the local organic vendors. The Hippie Husband’s first inclination was towards cherry pie, but he consented to trying something a little less sugary and a little more intriguing. He found Mark Bittman’s recipe for Cherry Soup in “How to Cook Everything.” It was delicious as a side dish, and it was decadent as a dessert swirled with some freshly made vanilla ice cream.

Chilled Cherry Soup {The Reluctant Hippie}

The sour cherry season is short. If you have a tree in your yard or a vendor at your market, give this recipe a try before resigning the rest of your crop to cobblers and pies.


  • 2 pounds sour cherries, pitted
  • 1 tsp cornstarch mixed with 2 tsp. water
  • Pinch of salt
  • 1/4 tsp. cinnamon
  • 1/4 cup sugar (more or less, depending on your tastes and the tartness of your cherries)
  • 1 tsp. lemon zest


  1. Place pitted cherries in a saucepan with enough water to barely cover. Add cornstarch, salt and cinnamon. Cook over medium heat, stirring occasionally, until the cherries are very soft.
  2. Add sugar and lemon zest. Puree it (optional). Taste and adjust seasoning.
  3. Chill until ready to serve.

Source: How to Cook Everything, by Mark Bittman


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