Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Hungarian Cold Cherry Soup with Yogurt and Toasted Hazelnuts

Name: Hungarian Cold Cherry Soup with Yogurt and Toasted Hazelnuts
Cuisine: Hungarian
Ingredients: pinch Chiffonnade mint; 1 fl oz (30 mL) Thick whole-milk yogurt, in pastry bag with large star tip; 10 fl oz (300 mL) Hungarian Cold Cherry Soup; ⅛ oz (1 tbsp) Toasted, crushed hazelnuts

Preparation info

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

10 fl oz (300 mL) Hungarian Cold Cherry Soup
1 fl oz (

Europe
Americas
Hungary
United States
Starter
Winter
Vegetarian
Gluten-free
Soup
Eastern Europe

Method

Procedure

Plating

Stir the cherry soup well to distribute the cherries. Ladle 10 fl oz (300 mL) soup into a chilled 12-fl oz (360-mL) soup plate.
Pipe a rosette of yogurt into the center of the soup.
Scatter the hazelnuts and mint around the yogurt.