Foods | Cooking
Hints & Tips
This recipe is by
Executive Chef, Andreas Sommerfeld, of the Holland American Cruise Line on the Oosterdam ship. The chef demonstrated this
dish on our family's March 2007Mexican Riviera Cruise.
More of Linda's great
Soup, Stew, and Chili Recipes.
Chilled Sour Cherry Soup
Yields: 8 servings
Prep time: 15 min
Cook time: 15 min
Fried Ginger (see recipe below)
2 pounds fresh or frozen
sour cherries, pitted
1 cup water
1/2 teaspoon grated
3/4 cup black currant vinegar*
* Available from gourmet food stores. May substitute your favorite flavored vinegar.
Prepare Fried Ginger; set aside until ready to use.
Put cherries through a juicer, reserving both the juice and pulp separately.
In a small saucepan, combine water, mint leaves, and orange zest. Place over
medium heat and bring to a simmer. Cook, stirring occasionally, for 10 minutes.
Remove from heat. Strain mixture through a fine sieve into a non-reactive bowl.
Stir in reserved cherry juice. Tasting as you go, slowly add the vinegar,
stopping when a balanced flavor is reached. Cover and refrigerate until cold.
To Assemble: In a medium bowl, whisk in creme fraiche until somewhat lightened. With a rubber
spatula, fold in 2 to 3 tablespoons of the reserved cherry pulp. Cover and refrigerate until cold.
To Serve: Divide cherry creme fraiche, minted cherries, and fried ginger among chilled
soup bowls. Gently ladle cherry soup around garnishes and serve immediately.
Makes 8 servings.
1 cup water
1/3 cup thin slices of fresh ginger
2 cups vegetable oil
In a small saucepan over medium heat, combine water and sugar. Cook, stirring
constantly, until sugar dissolves. Bring mixture to a simmer; add ginger and
continue cooking, stirring constantly, for 3 minutes. Remove from heat and
strain ginger. Pat the ginger thoroughly dry on paper towels.
In the thick-bottomed pan or
cast-iron skillet, heat vegetable oil to 350
degrees F. NOTE: A small piece of bread dropped in the hot
oil should float to the surface almost immediately and brown within 45 seconds.
Deep fry the dried ginger until golden brown, approximately 2 minutes.
Remove from hot oil and drain on paper towels; set aside.