Don’t let the name fool you. It may be called soup but it’s all dessert–and a great one for nippy fall evenings. Top with vanilla ice cream, sherbet or whipped cream and enjoy!
2 cans sour cherries
4 cups hot water
1 tsp. cinnamon
½ tsp. ground cloves or 5 whole cloves
2 Tbsp. sugar
1 tsp. vanilla extract
¼ tsp. almond flavored extract (optional)
Dash nutmeg
1 package instant vanilla pudding mix
2 cups cold milk
Put cherries, water, cinnamon, cloves, sugar, extracts and nutmeg in a large pan. Bring to a boil. Allow soup to boil for 2 minutes, then reduce heat, simmering for another 15 to 20 minutes. Remove from heat and allow to cool slightly. When soup has cooled, mix milk into pudding in a separate bowl. Slowly add pudding mixture into the soup, stirring constantly. Take care that the soup is not too hot or the pudding will become lumpy or curdled looking. Serve warm or chilled as an appetizer or dessert.
VARIATION: Substitute other single or mixed fruit varieties, according to what is in season. Adjust spices as desired.
About Molly Evert
Writer Molly Evert is a wife and homeschooling mom to 6 kids, who range in age from 2 to 18. She runs an educational website, My Audio School (http://www.myaudioschool.com), providing access to the best in children's audio literature. She also blogs at CounterCultural Mom (http://www.counterculturalmom.com) and CounterCultural School (http://www.counterculturalschool.com).
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