Iced Cherry Soup

Iced Cherry Soup is such a wonderful summer dish. It reminds me of my childhood, when my mom would prepare iced cherry soup on hot summer days and serve it with grits or vanilla pudding and sometimes even with vanilla ice cream. It was always a highlight and so delightful.

You can cook the soup with fresh or canned sour cherries. If you use fresh cherries, I would recommend to cook them with the stones still in for a better flavor. But be careful not to bite a cherry seed while eating.

Iced Cherry Soup with Vanilla Pudding and Banana

Ingredients

(serves 4)

700g canned sour cherries with juice

300 ml water

cinnamon stick (2-3 cm long)

2 cloves

lemon peel

2-3 Tbsp vanilla pudding powder

2-3 Tbsp honey

optional

lemon balm leaves to decorate

banana slices, vanilla pudding, ice cream, grits

How to cook the Iced Cherry Soup

  • Give the cherries with juice, water, cinnamon stick, cloves and a little bit of lemon peel to a large pot and bring to a boil.
  • Turn down the heat and simmer for 5 minutes to infuse the herbs and lemon.
  • Mix the pudding powder with a little bit of cold water and stir into the soup.
  • Bring to a boil and simmer for 2-3 minutes.
  • Remove the cinnamon stick and cloves.
  • Sweeten with honey and set aside to cool.

We love to eat the soup ice cold from the fridge but it is also delicious at room temperature. Serve it with vanilla pudding, grits or ice cream and decorate with banana slices and some lemon balm leaves.

Fresh Lemon Balm

Storing the soup

Store the cherry soup in an airtight container in the refrigerator for one day.

You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.

Julia Child

If you try this recipe and love it, please leave a comment below or tag me on instagram Here

I also have this recipe on my YouTube channel Here


Creamy Macaroni And Cheese

Once in a while our daughters ask for homemade Macaroni and Cheese and they actually say they taste even better the second day when reheated.

It’s so simple and quick to cook and truly a cheese explosion.

I like to serve our Macaroni and Cheese with a light salad since they are more on the heavy side and sprinkled with fresh parsley and a little bit of shredded cheddar.

Homemade Macaroni and Cheese

Ingredients

(serves 8)

500g pasta (I prefer elbow or shells)

1/4 cup butter

1/4 cup flour

1 cup milk

2 cups heavy cream

2 cups shredded cheddar cheese

1/4 tsp salt

a pinch of freshly ground black pepper

How to cook the Macaroni and Cheese

  • Cook your pasta according to package directions.
  • In the meantime prepare the sauce in a medium size pot.
  • For the sauce melt the butter and whisk in the flour. Let cook on medium heat for about a minute.
  • Whisk in the milk, heavy cream, pepper and salt. Keep heat on medium and continue whisking until it begins to boil.
  • Reduce the heat to low and stir in the cheddar until melted.
  • Drain the pasta.
  • In a large bowl combine pasta and sauce and let sit for a few minutes before serving.
  • Sprinkle with fresh parsley and some shredded cheddar and serve with a light salad as a side.
Cheese Explosion

Storing and to reheat

Store in an airtight container in the refrigerator for 3-5 days.

To reheat the Macaroni and Cheese, place in a skillet or sauce pan and add a little bit of milk. Reheat over low to medium heat, stir frequently and add more milk as needed to keep the dish moist.

Enjoy your Macaroni and Cheese

One Does Not Simply Resist Cheat Meals

If you try this recipe and love it, please leave a comment below or tag me on Instagram here

I also have this recipe on my YouTube channel here