Wednesday, June 13, 2007

Swiss Cherry Soup

Swiss Cherry Soup

3 cups unflitered apple juice
6 thin lemon slices
6 thin orange slices
1/2 cup raisins
1/4 cup lemon juice
2 Tbsp. cornstarch
1/4 cup water
2 cups pitted cherries
2 cups sliced peaches

Simmer first 5 ingredients together for 10 minutes in covered saucepan.Meanwhile, dissolve cornstarch in water. Add to saucepan, stirring briskly.Return mixture to a boil and continue to boil 1 minute over medium-high heator until clear, stirring constantly. Remove from heat. Add cherries and peaches. Serve chilled.

Serves: 4

*Add the sweet herb, stevia, if you would like a sweeter version of this recipe.


  1. This comment has been removed by the author.

  2. What a different soup~I've never had a cherry soup before. Your cherry picture is beautiful.

  3. Hey there! Love that cherry's that time of the season.

    You asked me about the tearoom...don't have any pics of the tearoom. It was just a normal girlie kind of tearoom. You know, I think they are such pretty places for girls to hang out, but they just don't give you enough food! LOL


  4. Are you serious? That sounds absolutley delicious! Wow!
    For Reluctant Entertainers

  5. I enjoy reading your blog (I link from Lovella). A while ago you posted pictures of embroidery - I love doing emboidery so I would be interested to know how to get the patterns your friend was developing. I have a question about the cherry soup. Does it matter what type of cherries? Bing? I see red cherries in the picture - I don't know what kind those are. I do love fruit and this is a different type - fun to try.

    (Considering Lilies)


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