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Chilled German Black Cherry Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0534
Energy (kCal)113.479
Carbohydrates (g)28.5971
Total fats (g)0.0366
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove the stems and pits from the cherries but do not discard. | 2. Place one-half of the pits in a clean kitchen towel or freezer bag and crush them with a mallet. | 3. Keep the other half of the pits intact. | 4. In a large saucepan, combine the crushed pits, whole pits, stems, wine, cinnamon, water, sugar, lemon peel, and lemon juice. | 5. Bring to a boil over medium heat, and then cover and simmer for 10 minutes. | 6. Remove from heat and strain the liquid through a fine-mesh sieve. | 7. Return the liquid to the pan. | 8. Stir in 1 cup of the crème fraiche and all but one-quarter of the cherries. | 9. Allow to simmer over medium-low heat for 5 minutes, whisking occasionally. | 10. In a food processor or blender, purée the cherry mixture until smooth. | 11. Refrigerate until cool, and then whisk in the Asbach Uralt. | 12. Chill until ready to serve. | 13. Drizzle the remaining 1/4 cup crème fraiche atop the soup and garnish with the remaining cherries. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    black cherry 1 1/2 1/2 ripe un-pitted divided - - - -
    white wine 2/3 cup - - - -
    cinnamon 1 - - - -
    water 2/3 cup 0.0 0.0 0.0 0.0
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    lemon juice 1 grated juice rind 3.355 1.0523 0.0534 0.0366
    creme fraiche 1 1/4 cups divided - - - -
    brandy 2 tablespoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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