Dried Cornelian Cherry Soup is a traditional British recipe for a classic fruit soup made from dried and preserved Cornelian cherries. The full recipe is presented here and I hope you enjoy this classic British version of: Dried Cornelian Cherry Soup.
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Ingredients:
90g dried Cornelian cherries
1l water
4 tbsp honey
3 tbsp freshly-squeezed lemon juice
1 tbsp cornflour
2 tbsp water
12 tbsp Greek-style yoghurt
mint leaves, finely shredded
Method:
Combine the dried Cornelian cherries and water in a large bowl. Set aside to soak for about 15 minutes. Turn the contents of the bowl into a pan, bring to a boil then reduce to a simmer and cook, covered, for about 25 minutes, or until the rose hips are soft. Take off the heat, mash the Cornelian cherries with a fork then strain through a fine-meshed sieve, reserving the liquid.
Combine the Cornelian cherry juice, honey and lemon juice in a pan. Bring to a simmer then whisk together the cornflour and water to a slurry. Add to the soup and whisk to combine. Continue cooking until the soup thickens then stir in half the yoghurt.
Ladle into warmed soup bowls, garnish with a spoonful of yoghurt and the mint leaves, then serve.
