Cherry Soup Recipe

Cherry Soup Recipe photo by Taste of Home

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My grandmother had talked about her cherry soup recipe for years, so when I received some of our state's famous Door County cherries, I just had to try it. My family liked it so well that I froze several quarts so we could enjoy it all winter!

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Cherry Soup Recipe

Prep: 10 min. Cook: 30 min.

Yield: 8 Servings

10 30 40

Ingredients

SOUP:
4 cups fresh, frozen or canned red tart pitted cherries
2 cups water
1/4 to 1-1/4 cups sugar
1/4 teaspoon ground cinnamon
DUMPLINGS:
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
1 cup milk

Directions

In large saucepan, place the cherries, water, sugar and cinnamon. Bring to a boil. Cook for 15 minutes or until cherries until tender. Adjust sugar, if necessary, depending on tartness of cherries.
For dumplings, combine the flour, baking powder and salt; stir in milk. Drop by teaspoonfuls into boiling soup. Cover and cook for 10-15 minutes or until dumplings are fluffy. Serve immediately. Yield: 8 servings.

Nutritional Facts 1 serving (1/2 cup) equals 196 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 136 mg sodium, 41 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Cherry Soup in Country October/November 1990, p47

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Reviews for Cherry Soup

Cherry Soup

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(1-1) of 1 reviews

Reviewed on Dec. 28, 2008 by Sudzie

I am not a huge dessert fan and very seldom do I even bother with making one. When I saw the picture of this and read the recipe I was anxious to give it a try. I served it as part of our Christmas dinner and it was a great hit. Everyone loved it and and asked for a copy of the recipe. This is something that I will make again!