Cold Cherry Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Cold Cherry Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Cold Cherry Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (16 ounce) can pitted sour red
• pie cherries
• 1 1/2 teaspoons cornstarch
• 1/2 cup cold water
• 1 tablespoon white sugar
• 2 tablespoons lemon juice
• 1 cup sour cream
• Drain the canned cherries; place liquid in medium sauce pan and
• set cherries aside.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a small mixing bowl combine cornstarch and cold water

Step 2: Technique & Execution

Mix well and add to saucepan

Step 3: Technique & Execution

Heat to boiling point and boil for 5 minutes, stirring constantly

Step 4: Technique & Execution

Add sugar and lemon juice

Step 5: Technique & Execution

Stir and remove from heat and chill

Step 6: Technique & Execution

When this syrup is cool, blend in the sour cream and add the drained cherries