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.
This recipe is excerpted from Soups + Sides.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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!!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?