Among the variety of soups, there are also sweet options. They are served at the end of a meal or for a light afternoon snack. Seasonal berry soups are especially tasty. Try making a refreshing summer dessert with sour cherries and seasoning with rice.
It is necessary
-
- Cold cherry soup:
- 5 glasses of cherries;
- 1/2 cup rice
- 2 tablespoons of starch;
- 1 cup of sugar;
- whipped cream or vanilla ice cream.
- Cherry Soup with Vanilla Cream:
- 500 g cherries;
- 150 g sugar;
- 120 g of rice;
- powdered sugar.
- For vanilla cream:
- 1 egg;
- 1 tablespoon flour;
- 1 glass of milk;
- a pinch of vanillin;
- 6 teaspoons of sugar.
Instructions
Step 1
Cold cherry soup
Sort the cherries before cooking, discarding bruised and rotten berries. Remove the tails and rinse the cherries under running water. Free 3 cups of berries from seeds - it is most convenient to do this with a special machine. Mash the remaining cherries, cover with cold water, bring to a boil, reduce heat and cook for another 5-7 minutes. Leave the broth to cool and infuse under the lid - it will take another 15-20 minutes.
Step 2
Rinse the polished rice, pour a glass of cold water and cook in salted water so that it turns out to be crumbly. Cool it down. Strain the present compote through a colander, wipe the berry pulp, discard the seeds. Pour the liquid back into the pot, add sugar and pitted raw cherries. Bring the mixture to a boil. Stir the starch thoroughly in half a glass of cold water and, stirring occasionally, pour it into a saucepan. Let the soup boil and turn off the heat. Cool the dish.
Step 3
Before serving, place the rice in bowls and top it with the soup, adding cherries to each serving. Season the dish with whipped cream or vanilla ice cream. On a hot day, you can add a teaspoon of finely crushed ice to a plate.
Step 4
Cherry Soup with Vanilla Cream
Sort the berries and rinse thoroughly. Remove the seeds, put them in a saucepan, cover with water and cook for 5-7 minutes. Strain the broth. Cook long grain rice in salted water.
Step 5
Set aside some cherries, pour the rest into a saucepan with broth and add sugar to it. Bring the mixture to a boil, reduce heat, and simmer for 10 minutes. Add rice to the finished soup and leave to infuse for another 15 minutes.
Step 6
Make vanilla cream. Heat the milk. Mash the egg with sugar, a pinch of vanilla and a tablespoon of flour. Brew the mixture with warm milk and place on the stove. While stirring, cook until thick and cool. To get rid of lumps, rub the cream through a sieve.
Step 7
Pour warm soup into bowls. Put two tablespoons of vanilla cream in each in the form of an island. Place a few fresh cherries on top of the cream and sprinkle with powdered sugar.
