No Bake Egg Soup

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Servings: 2 cups Difficulty: Intermediate
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A tangy, creamy cherry soup thickened with egg and sour cream, served hot or chilled.
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This unique “No Bake Egg Soup” is actually a rich, velvety cherry soup that relies on eggs and sour cream for its luxurious texture rather than baking. Tart cherries are simmered until tender, then thickened with a simple flour slurry. The broth is gently enriched with tempered egg yolks and a splash of sour cream, creating a dish that balances sweet and tart flavors beautifully. It’s a comforting, international-style staple that feels both rustic and elegant. Perfect for cold evenings, this soup can be served piping hot as a main course or chilled for a refreshing summer meal. The ingredients are pantry staples, making it an accessible yet impressive recipe to keep in your rotation.

No Bake Egg Soup recipe image
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No Bake Egg Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 cups Calories: 266.5

Description

This unique "No Bake Egg Soup" is actually a rich, velvety cherry soup that relies on eggs and sour cream for its luxurious texture rather than baking. Tart cherries are simmered until tender, then thickened with a simple flour slurry. The broth is gently enriched with tempered egg yolks and a splash of sour cream, creating a dish that balances sweet and tart flavors beautifully. It&# 226;ÂÂs a comforting, international-style staple that feels both rustic and elegant. Perfect for cold evenings, this soup can be served piping hot as a main course or chilled for a refreshing summer meal. The ingredients are pantry staples, making it an accessible yet impressive recipe to keep in your rotation.

Ingredients

Directions

  1. In a medium saucepan, combine 2 cups of water, the tart cherries, and salt.
  2. Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 10 minutes until cherries are tender.
  3. In a small bowl, whisk together the flour and 1/4 cup of cold water until smooth to create a slurry.
  4. Stir the flour slurry into the simmering cherry mixture and cook for 2 to 3 minutes, stirring constantly, until the soup thickens slightly.
  5. In a separate small bowl, beat the egg yolks. Slowly ladle about 1/2 cup of the hot soup into the egg yolks, whisking constantly to temper them.
  6. Pour the tempered egg mixture back into the pot, stirring gently. Do not let the soup boil after adding the eggs.
  7. In another small bowl, stir the sour cream with a few spoonfuls of the hot soup to warm it slightly, then stir this mixture back into the main pot.
  8. Heat through gently, but do not boil. Serve immediately while hot, or chill thoroughly in the refrigerator and serve cold.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 266.5kcal
% Daily Value *
Total Fat 11.3g18%
Saturated Fat 5.3g27%
Cholesterol 202.4mg68%
Sodium 2507.0mg105%
Total Carbohydrate 33.9g12%
Dietary Fiber 0.2g1%
Sugars 22.0g
Protein 8.0g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cherry soup, egg yolk, sour cream, tart cherry, no bake, comfort food, vegetarian, simmered fruit, creamy soup, tempered eggs, international cuisine, chilled soup, hot soup, pantry staples, easy recipe, fruit base, thickened soup, classic recipe
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