Coldcherryraspberrysoup Recipes

Steps:

• In a blender or food processor, combine the first three ingredients; cover and process until pureed. Strain seeds if desired. Transfer to a large bowl; whisk in sour cream until blended. Cover and refrigerate for at least 1 hour.

Steps:

• Puree strawberries, milk, cream and sour cream in a blender or food processor until smooth. Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving.

Steps:

• Pit the cherries, and place the pitted cherries in a bowl and the pits in a large soup pot. Add the water to the pot, and bring to a boil. Reduce the heat and simmer five minutes. With a skimmer, remove the pits from the water. Add the sugar, red wine, salt and lemon zest, and bring back to a boil over medium-high heat. Boil five minutes, then add the cherries. Bring to a simmer, turn the heat to low, cover and simmer five minutes. Remove from the heat.
• Place the yogurt in a large bowl and slowly whisk in a cup of the liquid from the soup once it is no longer simmering. Whisk until the mixture is smooth. Slowly add the rest of the soup, and whisk or stir until smooth. Allow to cool, stirring from time to time, then refrigerate until cold. Before serving, you will have to stir or whisk again, as the liquid and yogurt will separate. Still, the soup is easily homogenized.
• Serve in bowls or in glass tumblers. If you wish, garnish with additional halved, pitted fresh cherries.

Steps:

• Place raspberries, sugar and wine in blender. Cover and blend on high speed until smooth.
• Pour raspberry mixture into bowl; stir in sour cream. Cover and refrigerate 1 to 2 hours or until cold. Serve topped with dollops of additional sour cream and raspberries if desired.

Steps:

• In a blender, combine the cranberry juice, sugar and 5-1/3 cups raspberries; cover and process until blended. Strain and discard seeds. Stir in 1-1/3 cups sour cream. Cover and refrigerate for at least 2 hours., To serve, pour 1/4 cup of soup into 12 cordial glasses. Top each with a raspberry and 1/2 teaspoon sour cream.

Steps:

• Generously butter four 8-ounce ramekins with the softened butter and then, using a pastry brush, brush the butter on the sides of the ramekins in an upward direction; it will help the souffles rise. Dust the ramekins with 1 tablespoon superfine sugar, dividing it evenly among the ramekins.
• In a medium saucepan, combine the raspberry liqueur, lemon juice, 1 cup raspberries and the remaining 2 tablespoons superfine sugar and bring to a simmer over medium heat. Cook until the raspberries have cooked down to a jam-like consistency, 3 to 4 minutes. Remove from the heat and let cool to room temperature.
• Transfer 1 cup of the sauce to a large bowl and set aside. Reserve the rest in the pan.
• Preheat the oven to 425 degrees F; position the rack in the middle.
• Divide the remaining 1/4 cup raspberries among the ramekins and top evenly with the raspberry sauce from the pan. Set aside in the refrigerator until ready to use.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy, 1 minute. Add the cream of tartar and continue to beat on low speed for 1 minute. Raise the speed to medium and slowly add the powdered sugar. Continue to beat until the whites hold firm peaks, about 7 minutes. Fold a third of the beaten whites into the reserved 1 cup raspberry sauce to lighten it. Fold in the remaining egg whites. Spoon the souffle batter into the ramekins, smoothing it over if you want a tidy finish (see Cook's Note) or mounding it, like cotton candy, if you want a more rustic look. (If you are going for a classic souffle look, be sure to carefully and thoroughly wipe around the ramekin edges.)
• Place the ramekins on a rimmed baking sheet and bake until the souffles are puffed and dark golden, about 15 minutes; they should remain pudding-like on the inside. Serve immediately, garnished with raspberries, if desired.

Steps:

• In a blender or food processor puree strawberries. Pour into a large bowl and add half and half, sour cream, sugar and lemon juice. Stir until well combined. Chill.
• Serve with garnish of mint leaves

Steps:

• Place raspberries, sugar and wine in blender. Cover and blend until smooth. Stir in sour cream. Cover and refrigerate 1-2 hours until cold.
• Serve with dollops of sour cream and raspberries if desired.

Steps:

• Bring sugar, vanilla bean seeds and pod, rhubarb, and water to a boil in a medium saucepan, stirring to dissolve sugar. Remove from heat, and add raspberries and 1 to 2 tablespoons sugar if desired, depending on sweetness of the fruit. Let cool for 30 minutes.
• Gently mash fruit with a ladle. Strain through a coarse sieve into a large bowl; discard solids. Chill soup at least 3 hours or up to overnight. Garnish each serving with a scoop of vanilla ice cream and raspberries if desired.

Steps:

• Combine water, wine, sugar, and cornstarch in medium saucepan over medium heat. Stir well.
• Add cherries and raspberries.
• Cook uncovered, stirring often until fruit is soft.
• Remove from heat; let cool.
• Position steel blade in food processor. Add fruit mixture and orange zest and process until smooth, scraping sides of bowl down with spatula between pulses.
• Strain puree through cheesecloth and discard seeds.
• Cover and chill at least one hour.
• Combine 1/2 cup of cherry puree with yogurt in a small bowl and mix well.
• Spoon about 1/3 of the cherry-yogurt mixture into four serving bowls. Set aside remaining cherry-yogurt mixture (you should have about 2 tablespoons).
• Take the remaining cherry puree and divide it evenly between the four bowls, spooning it over the cherry-yogurt mixture in each bowl.
• DO NOT MIX!
• Divide remaining 2 tablespoons of cherry-yogurt mixture and dollop on top of the cherry puree in each bowl.
• Pull a wooden toothpick though dollops to create a pattern.
• Chill again for one hour.
• Can garnish with raspberries and/or cherries for added effect.

Steps:

• Place the dried apples and cherries in a medium saucepan with water to cover by an inch. Bring to a simmer over medium-high heat. Cover and reduce the heat to medium-low. Simmer until the apples and cherries are soft enough to puree, about 30 minutes.
• Puree with a food processor or immersion blender and return to low heat. Transfer 1/4 cup of the puree to a separate bowl and whisk in the cornstarch until the mixture is smooth. Whisking constantly, pour the cornstarch mixture into the saucepan. Continue whisking until the mixture thickens, about 7 minutes. Turn off the heat and let the mixture cool to room temperature.
• Stir in the buttermilk, cover, and chill thoroughly, at least 3 hours. Ladle the soup into 4 soup bowls and sprinkle each serving with lime juice.

Steps:

• Puree raspberries through a sieve or a food mill.
• Blend sugar and sour cream together and stir into raspberry puree. Stir in wine and water.
• Chill thoroughly before serving.

Steps:

• Mash berries, water and wine together.
• Place in blender and puree.
• Put in large pot.
• Add cranberry juice, sugar, cinnamon and cloves.
• Bring just to a boil over med heat.
• Strain and cool.
• Whisk in lemon juice and yogurt.
• Chill.
• Serve with a dollop of sour cream.

Steps:

• Pass cherries through a food mill to extract all juices; or purée in a food processor and strain through a medium-mesh sieve, skimming surface of any foam. (Discard pulp, or reserve for another use.) Sprinkle garlic with 3/4 teaspoon salt, then mash into a very fine paste with the side of a knife. Stir into cherry purée.
• Refrigerate, covered, until very cold, at least 1 hour. (Purée can be made to this point and refrigerated up to 8 hours.) Stir chopped cilantro and dill into soup and season with salt; refrigerate 30 minutes more.
• Divide soup among 4 to 6 small bowls, and top each with cucumber, scallions, and herb sprigs. Serve with sour cream on the side.