Cherry Soup

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Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

On a hot summer day, a fruit soup, ice cold, tart and tangy, can be tremendously refreshing.

Spices such as nutmeg, cinnamon and cloves, or lemon peel or, occasionally, bay leaf or celery, may be used to heighten the flavor of fruit soups. Both red and white wines, preferably dry, may be used.

Fruit soups may be used either as a first course or as a dessert. When used at the beginning of a meal, the tart smoothness of sour cream admirably complements the soups. For dessert, a spoon of whipped cream, slightly sweetened and dusted with cinnamon or nutmeg, is preferable.


  • 1 cup pitted cherries
  • 1 slice of lemon
  • 1 cinnamon stick (2 inches)
  • 2 cups water
  • 2 tablespoons sugar, or more Pinch of salt
  • 1 tablespoon cornstarch
  • ¼ cup heavy cream


  1. Boil the cherries, lemon and cinnamon in the water for about ten minutes, until the cherries are very soft. Add the sugar and salt.

  2. Mix the cornstarch with a small amount of water, add it to the boiling mixture, and cook, stirring, for one minute. Remove the cinnamon.

  3. Purée the mixture through a sieve or in an electric blender, add the cream, mix, and chill. Garnish each serving with additional cherries.

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