My Recipe Box

Roasted Cherry Soup with Crushed Sugared Almonds and Mascarpone

RATE IT

Serves 4

  • by from SOUPS + SIDES

This soup tastes as wonderful as it sounds. The flavor of the fruit is enhanced with a quick roasting and the presentation is elevated with the toasted almonds and the beautiful contrast of the mascarpone. It makes a light, easy dessert on a summer night. The recipe comes from Rachel Vaughan, a friend and talented private chef, who made the soup one night using some leftover roasted cherries, and loved the results.

For the soup
  • 4 cups dark red cherries (about 2 pounds), pitted
  • 5 Tbs. sugar, more or less depending on the sweetness of the cherries
  • 2 tsp.olive oil
  • Salt
  • 3/4 cup cold water
  • 2 tsp.cornstarch
  • 1/3 cup freshly squeezed orange juice
  • Grated zest of 1 lemon (about 1/2 tsp.)
For the garnish
  • 1/2 cup whole almonds, roughly chopped in the food processor
  • 2 tsp. butter, melted
  • 1 Tbs. sugar
  • 2 pinches of kosher salt, or to taste
  • 4 Tbs. mascarpone cheese, room temperature
  • 2 Tbs. light cream
Make the soup

Preheat the oven to 375°. Place pitted cherries on a baking sheet (read the Test Kitchen post to learn how to pit a cherry). Sprinkle with 1Tbs. of the sugar, the oil, and 1 to 2 pinches salt. Mix well and roast for about 20 minutes. Reduce the oven temperature to 250°.

In a small saucepan, over medium high heat, combine the cold water with the cornstarch and the remaining 4 Tbs. sugar. Bring to a simmer and let simmer a few minutes until slightly thickened.

Place the roasted cherries in a blender with all their juices. Add the orange juice, lemon zest, and about 2/3 of the cornstarch mixture. Blend until almost creamy, leaving a little texture. Taste, and adjust the thickness with additional water or orange juice if needed. The mixture should be a bit thinner than pancake batter. Chill until ready to serve.

Make the garnish

To prepare the almonds, place them on a sheet pan with the butter and sugar and mix well. Sprinkle with a few pinches of salt. Bake until nicely roasted and crunchy, 10 to 12 minutes. Keep a close eye on them so they don't burn.

In a small bowl, whisk together the mascarpone with light cream. Add additional cream if needed to create a thick but pourable consistency.

To serve, spoon the soup into small bowls. Add a nice swirl of the mascarpone mixture. Sprinkle with a generous topping of the crushed almonds.

Photo: Alison Shaw

Very YUMMY! Not too sweet and not too heavy. Put some of the almonds in the bottom of the dish before adding the soup then top with more almonds and the cream. EXCELLENT!!

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More