I’m excited to participate in the Kitchen Play Progressive Party, an online “progressive dinner” featuring six different courses prepared by six different bloggers. The first time I was part of the progressive party I made Grilled Shrimp, Mango & Guacamole Bites, which is delicious. This is my second time participating and my assignment is to use tart cherry juice in a soup. I have to be honest, I was stunned when I first opened my email and saw “tart cherry juice” and “soup”. Mainly because I’ve never used tart cherry juice in a soup before. I’ve had strawberry soup and have heard of cantaloupe soup but I’ve never made a fruit based soup. I was eager to experiment with the ingredients especially since fruit based soups teeter on the border of desserts and I love desserts!
In celebration of National Cherry Month in February, The Cherry Marketing Institute sent tart cherries in three different forms: dried, frozen and juice. All three forms were delicious and the fruit is considered a Super Fruit which is packed with antioxidants and have anti-inflammatory benefits such as reducing the pain from gout and arthritis. Did you know that 70 to 75%% of the cherries consumed in the US are grown in Michigan? I can’t wait to add the dried tart cherries to oatmeal or trail mix. I also think they would be great for baking. As for the juice, I drank it all and the frozen cherries I used it in my cherry soup recipe.
The concept of a cold tart cherry soup was new to me but it’s actually a traditional Hungarian dish that is made during the peak of cherry season. It’s a tart and slightly sweet soup that is served chilled and is very refreshing. I think it would be great to enjoy this soup in the summer to start or end the meal on something light. With Valentine’s Day around the corner this pink hue soup might be a great starter to a romantic meal.
Tart Cherry Soup
Cook time: 20 minutes Inactive time: 4 and a half hours serves: 6-8
2 C tart cherry juice
½ C red wine, such as Shiraz or Cabernet Sauvignon)
½ C sugar
1/8 tsp cinnamon
2 Tbs fresh lemon juice
24 oz frozen tart cherries
pinch of salt
1 tsp vanilla
¼ C sour cream
- In a medium pot, gently whisk together tart cherry juice, red wine, sugar, cinnamon and lemon juice. Add frozen tart cherries. Heat over medium high heat until it comes to a boil.
- Turn head to medium low and let simmer for about 5 minutes.
- Turn off heat and remove from heat and allow to cool. (Optional: Spoon cherries out and blend in a blender until smooth then add back to the soup) Once cooled add vanilla and sour cream, stir to combine and chill for 2 to 4 hours in the refrigerator.
- Serve chilled. Optional garnish
The Cherry Marketing Institute is also sponsoring a delicious giveaway at Kitchen PLAY. Simply recreate one or more recipes from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter. All qualifying bloggers in each course will be entered to win the following prize pack shipped directly to each winner (valued at $100).
- A recipe rock
- Sur La Table red measuring cup set
- Sur La Table red mixing bowls, set of three
- Yaritza apron
- 1 lb bag of dried tart cherries
- 1 bottle of tart cherry juice
- branded cherries tote
No purchase necessary to enter. Void where prohibited. Open to US residents only. The deadline is February 29, 2012. Please review the complete contest rules before entering. Good luck!