This month of June, we used to harvest the fruits and greens from our parent’s home garden, then cook in summer-kitchen and take all of our meals out, on terrace right next to it…I will surely miss this! As I promised to come with a non-sweet meal but something made with the delicious summer fruits, this days, after picking some sour cherries from the garden, I choose to make a sour cherry soup, eaten cool, right from the fridge, just perfect for the hot summer days.
I am used to making this soup a little bit different from what you might have tried, that’s because making a simple soup with only fruits and no veggies, it seamed so simple to me. This is why I tried to make it more complete, and believe me everyone said it’s more delicious this way.First of all you need to make a veggie soup, with whatever you might have at home.
Veggie soup:
• 2 carrots
• 1 parsley
• 1 parsnip
• 1 celery
• 2 onions
Boil the veggies then drain them, mix them in blender, pour them in the soup again. Add
• 1 pound(half a kg) of pitted sour cherries
• salt
• 6 tbs sugar(or as much as you like)
Let the cherries boil for half a minute. Then get them out of the soup with a slotted spoon, on a plate.
Wisk in another plate:
• 3 tbs whole grain flour
• 1/2 cups milk
• 3 tbs cream
• 3 egg yolks
Pour this mixture in the soup little at a time, mixing at the same time.
Beat:
• 3 egg whites well with
• a pinch of salt until thick, then add
• 2 tbs sugar, and mix some more
Using a spoon grab chunks of the beaten egg whites and place them in the soup on small fire, just like for the floating island recipe. Turn them on the other side after like a half a minute. Return the cherries into the soup again. Check for a balanced sweet and salty taste, adding more sugar or salt if needed.
We love to eat this sour cherry soup, after it has cooled, right from the fridge, but you can serve it warm as well. It’s a more complicated recipe from what I’ve seen, but it’s also more delicious! Have a lovely summer guys!
Kisses, Meda
