Hideg meggyleves — chilled sour cherry soup
A sweet and tart sour cherry soup with cream, lemon and cinnamon.
Active time30 min
Cooking15 min
Total5 hResting : 4 h
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Ingredients
- 1 lemon
- 200 g light cream
- 3 cinnamon sticks
- 1500 ml water
- 2 tbsp wheat flour
- 125 g icing sugar
- 600 g frozen pitted sour cherries
Preparation
Place sour cherries in a saucepan with water, icing sugar and cinnamon. Bring to a simmer and cook for 10 min. Wash the lemon, zest it and squeeze out the juice.
1 lemon3 cinnamon sticks1500 ml water125 g icing sugar600 g frozen pitted sour cherries- saucepan
- spoon
- zester
Mix cream and flour until smooth. Stir in some hot liquid from the saucepan, then pour back through a sieve. Simmer for 2 min, stirring. Remove from the heat and add lemon juice and zest.
200 g light cream2 tbsp wheat flour- small bowl
- whisk
- fine sieve
- saucepan
Place the saucepan in an ice-water bath and stir to cool quickly. Refrigerate for at least 240 min until cold. Remove the cinnamon before serving.
- saucepan
- mixing bowl
- spoon
Allergens
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration