Vörösboros Meggyleves (Tipsy Morello Cherry Soup)

Another one of Zoli’s favorites!  It is a slightly sweet, slightly sour, chilled soup. We eat it as a dinner soup, although some people might like it more as a dessert.


Trader Joe's Morello Cherries

Cherries, Juice, etc.

 


After Addition of Cream and Egg Yolk Mixture



After Addition of Cream and Egg Yolk Mixture Delicious!

 



Ingredients:
- 1 3/4 lbs (800g) morello cherries
- 4-5 cloves
- Small piece of cinnamon stick
- 3/4 (200ml) dry red wine
- Juice of 1 lemon
- 2/3 cup (120g) superfine sugar
- Pinch of salt
- 2 egg yolks
- 3/4 cup (200ml) light cream (we use whipping cream)

Directions:
Wash and pit the cherries.  Place the cloves and cinnamon in a cheesecloth bag (although we just place them in the soup and fish them out later). Cook the cherries in their own juice and 3 1/3 cup (800ml) water, together with the red wine, strained lemon juice, sugar, salt, and spices. Take out half the cherries, using a slotted spoon. Puree these, and return to the soup.  Bring to a boil.  Meanwhile, mix the egg yolks into the cream.  Add about a cupful of the hot soup to this mixture, stirring constantly.  Then pour the egg and cream mixture into the soup.  Stir in, and reheat.  Do not let it boil, or the egg will curdle.  Finally, remove the spices.  Cool, and serve ice cold in chilled soup bowls.

Roasted Red Pepper Soup

Beautiful presentation :-) And the soup was very good as well!

Serves 4

Ingredients:

3 red bell peppers

1 yellow bell pepper

1 onion, chopped

1 garlic clove, crushed

3 cups chicken or vegetable stock

1 tbs all-purpose flour

salt and freshly ground black pepper

diced red and yellow bell peppers, to garnish (or as we used here, you can garnish with a swirl of plain yogurt)

Directions:

- Heat the broiler. Cut the peppers in half. Remove the stems, cores, and all the white pith, and scrape out the seeds. Line a broiler pan with foil and arrange the halved peppers, skin side up, in a single layer on the foil. Broil until the skins are black and blistered.

- Transfer the peppers to a plastic bag and leave until cool. Peel off the skins and discard. Roughly chop the pepper flesh.

- Put the onion, garlic clove, and 2/3 cup of the stock in a large saucepan. Boil for about 5 minutes until the stock reduces in volume. Lower the heat and stir until the onion and garlic are soft and just beginning to color.

- Sprinkle the flour over the onion. Gradually stir in the remaining stock.

- Add the chopped, roasted peppers. Bring to a boil. Cover the saucepan and simmer for 5 minutes longer.

- Leave the soup to cool slightly, then puree in a food processor or blender until smooth. Season to taste with salt and ground black pepper. Return to the sauce pan and reheat until piping hot.

- Ladle into 4 (or 2 in our case) soup bowls and garnish each with a sprinkling of diced peppers (or as we have done, with a swirl of plain yogurt).

Moroccan Vegetable Soup

As you can see, we made this soup in the fall around Halloween. From what we remember, it was delicious!

Serves 4

Ingredients:

1 tbs olive or sunflower oil

1 tbs butter

1 onion, chopped

1 1/2 cups chopped carrots

1 1/2 cups chopped parsnips

8 oz pumpkin

about 3 3/4 cups vegetable or chicken stock

lemon juice, to taste

 

For the garnish:

1 1/2 tsp olive oil

1/2 garlic clove, minced

3 tbs chopped fresh parsley and cilantro, mixed

a good pinch of paprika

Directions:

- Heat the oil and butter in a large pan. Add the onion and fry for about 3 minutes until soft, stirring occasionally. Add the carrots and parsnips and stir well. Cover and cook over low heat for 5 minutes longer.

- Cut the pumpkin into chunks, discarding the skin and pith. Stir into the pan, cover, and cook for 5 minutes longer. Add the stock and seasoning and slowly bring to a boil. Cover and simmer for 35 to 40 minutes until the vegetables are tender.

- Leave the soup to cool slightly. Pour into a food processor or blender and puree until smooth, adding a little extra water if the soup seems too thick. Pour back into the rinsed pan and reheat slowly.

- To make the garnish, heat the oil in a small pan. Add the garlic and herbs and fry for 1 to 2 minutes. Add the paprika and stir well.

- Adjust the seasoning of the soup and stir in lemon juice to taste. Pour into bowls and spoon a little of the prepared garnish on top, which should then be lightly swirled into the soup.