Beginning of this year our friends Peter and Mary gave us a masterchef challenge where we had to use quite a few cherries. So many even that Mary decided to buy this HUGE can of cherries. It must have been something close to 2 kilo of cherries. The recipe we were making was only for 400 grams of cherries (we made a cherry clafoutis with white chocolate) so I was left with at least 1,5 kilo of cherries. So… what to do…? And because I didn’t think I would be eating that many cherries any time soon, we froze the leftovers. A large tub of cherries.
So when we cleared out the freezer last week, we came upon this tub of cherries. Tom was working on an article about cherries and we came to the conclusion that we actually don’t have that many recipes with cherries online. Time to make a change in that. So what do you do with a tub of 1,5 kilo of cherries? You make a cherry soup! We had made a fruit soup before during the cooking club and we liked that a lot, so this didn’t seem to challenge. I grabbed one of my flavor combination books (love those!) and figured out which flavors would work really well with cherries and voila, you have here a delicious cherry soup with a bit of mascarpone lime cream. A lot of the recipes with cherry soup you find online have wine in them and if that is your thing, feel free to include. If you do, make sure you boil the soup a little bit longer or it will be too alcoholy.
Cherry soup with mascarpone lime cream
- 1 kilo of cherries
- optional: cherry juice
- 2 tsp cinnamon
- 1 tsp cardamom
- cornflour (for thickening)
- 1 lime
- 2 tbsp of icing sugar
- Add all cherries together in a blender and - if you used cherries from a tin - add a bit of the liquid to go with it. Add the cinnamon and cardamom and turn until you have a puree.
- Prepare a large bowl with a sieve and put the puree in. Leave to drain so you have all the liquid out of the puree and press if needed.
- In the meantime prepare your mascarpone cream by adding the lime zest and the juice of about half of the lime in the mascarpone. Stir until smooth and add 2 tbsp of icing sugar.
- Set aside
- Place the liquid in a saucepan on the heat. You can reduce it a bit by leaving it to boil or - once warm - use a bit of cornflour to thicken it slightly.
- Serve the soup with some fresh cherries and a quenelle of the mascarpone cream. You can also add some pistachio nuts over the top