Cherry and Ginger Soup from Table for Two New Mexico

Cherry and Ginger Soup

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I was on vacation in New Mexico visiting a very dear lifetime friend. We had just taken the scenic Cumbres & Toltec Train Tour in Chama and were headed back to Albuquerque via Santa Fe. She brought me to one of her favorite restaurants, Dinner For Two. If you are ever in Santa Fe, I recommend you definitely visit them for a memorable dinner. This cold soup is aromatic with so many levels of flavor. You’ll find yourself making this over and over… I know I did!

EQUIPMENT NEEDED:
8 quart stock pot
Microplane
Vegetable peeler
Immersion blender or blender
Measuring cups & spoons

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Ingredients

  • 32 ounces frozen cherries, about 8 cups
  • 3 cups apple juice
  • 3 tablespoons cinnamon
  • 1 teaspoon nutmeg
  • 2 chunks fresh ginger root, peeled
  • 1/2 teaspoon lemon peel, optional
  • 2 teaspoons Crème de Cassis, optional
  • 1 tablespoon fresh ginger root, peeled, grated, juiced and strained

Nutrition Info

  • 215 Calories

  • 1g Fat

  • 2g Protein

  • 53g Carbohydrate

  • 5g Dietary Fiber

  • 0mg Cholesterol

  • 7mg Sodium

Instructions

  1. Bring the cherries, apple juice, cinnamon, nutmeg, lemon peel and chunks of fresh ginger to a boil and reduce heat and simmer for 1 hour.
  2. Add the Crème de Cassis and the juice of the peeled and grated ginger root. Puree thoroughly. Let cool and refrigerate.

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Trackbacks/Pingbacks

  1. Cherry and Ginger Soup at Dinner for Two in Santa Fe - September 23, 2014

    […] cheese; then we both had a soup; Deb had a classic French Onion, and I had this totally amazing Cold Cherry and Ginger Soup; and of course, lots of freshly baked […]

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