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Prep Time: 40 Minutes Cook Time: 200 Minutes |
Ready In: 240 Minutes Servings: 4 |
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One rule of thumb governing utensil purchases is to consider the cost of the item in relation to how often you'll use it. Since cherry season is so short, a pitter scores pretty low on the price-use ratio. But the formula is badly flawed, not taking into account how this gadget affects your life when you put it to use. By that reckoning, if owning a cherry pitter moved you to make this soup just once a year, it'd be worth the ten dollars or so you can expect to pay for it. Ingredients:
1 cup loosely packed dried apples |
2 pounds cherries, chopped |
1 tablespoon cornstarch |
2 cups nonfat buttermilk |
2 tablespoons fresh lime juice |
Directions:
1. Place the dried apples and cherries in a medium saucepan with water to cover by an inch. Bring to a simmer over medium-high heat. Cover and reduce the heat to medium-low. Simmer until the apples and cherries are soft enough to puree, about 30 minutes.
2. Puree with a food processor or immersion blender and return to low heat. Transfer 1/4 cup of the puree to a separate bowl and whisk in the cornstarch until the mixture is smooth. Whisking constantly, pour the cornstarch mixture into the saucepan. Continue whisking until the mixture thickens, about 7 minutes. Turn off the heat and let the mixture cool to room temperature.
3. Stir in the buttermilk, cover, and chill thoroughly, at least 3 hours. Ladle the soup into 4 soup bowls and sprinkle each serving with lime juice.
4. Refrigeration/Freezing: Refrigerate up to 3 days. Freeze up to 6 months.
5. Per serving: Calories 253; Protein 6.9 g; Carbohydrate 54.6 g; Fat 3.3 g; Cholesterol 4.29 mg; Sodium 140 mg; 11% Calories from fat. Very good source of vitamins B2, C. Good source of vitamin B1, Calcium. Nutritional analysis provided by The Essential Vegetarian Cookbook
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