Hungarian Cherry Soup with Vanilla Cream
Hungarian Cherry Soup, or "Meggy Leves," is a unique chilled soup that combines the tartness of cherries with rich, aromatic vanilla cream, offering a taste that surprises and delights.
Preparation
Get these tasks done before you start cooking.
Preparing the Cherries
- 1
Rinse and Pit Cherries
Rinse the cherries thoroughly, removing any stems and pitting them carefully.
- 2
Combine Ingredients
Place the cherries in a saucepan with water, sugar, and the cinnamon stick.
- 3
Simmer Cherries
Simmer over medium heat for 20 minutes until the cherries are soft.
Preparing the Vanilla Cream
- 1
Combine Cream and Flavorings
In a mixing bowl, combine heavy cream, vanilla extract, and confectioners' sugar.
- 2
Whisk Cream
Whisk until soft peaks form and it holds a slight shape.
- 3
Chill Cream
Chill in the refrigerator until ready to use.
How to Make Hungarian Cherry Soup with Vanilla Cream
Total time: 2 h · Yields 4 servings
- 1
Simmering the Cherries
Slowly simmer cherries until they are soft and infused with cinnamon aroma.
- 2
Blending the Soup
Once cooled, blend the cherry mixture until smooth.
- 3
Chilling
Refrigerate the soup for at least one hour to enhance flavors.
Chef's Tips
Frequently asked questions
Can I store leftovers in the refrigerator?
Yes, store the soup in an airtight container in the fridge for up to 2 days.
Can I use sweet cherries instead of sour cherries?
It's possible but you'll need to reduce the sugar as sweet cherries are less tart.
Is this dish suitable for vegetarians?
Yes, it is vegetarian-friendly.
Can I prepare the soup a day ahead?
Absolutely, the flavors develop even more when made a day in advance.
Can the vanilla cream be made without heavy cream?
You could use coconut cream instead for a dairy-free option.
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