Cherry Soup
Ingredients
Directions
Boil 1 quart of cherries in 3 pints of water until they are pulpy.
Sweeten to taste and strain the mixture.
Stone the remaining ½ quart of cherries and add them to the soup.
Add ½ teacup of sago and boil until the sago is clear but not dissolved.
Serve cold.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cherries
- Provide the main flavour and body, breaking down into a pulpy base for the soup.
- Sago
- Thickens the soup as its starch swells, giving it a light, slightly gelled body.
The step that matters
Boiling the sago until clear but not dissolved. Sago starch swells and turns translucent as it cooks, and it keeps thickening after it leaves the heat. Boiling too long lets the grains break down and turn the soup gluey, so stop once they look clear while still holding their shape.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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