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COOL CHERRY SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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1 1/2 lb Ripe black or red cherries
5 fl Fruity white wine
Cinnamon stick
6 ts Sugar
Grated peel and juice of
-1 lemon
10 fl Thick sour cream
6 ts Brandy (optional)
Stone and stalk the cherries with a stoner, then halve
them. Or, halve the cherries with a knife and remove
stones. Put about half the stones into a strong
polythene bag and crush with a mallet.
Put the crushed stones, whole stones and stalks in a
saucepan. Add wine, cinnamon stick, sugar, lemon peel
and juice and 155 ml water. Bring to the boil, cover
and simmer for 10 minutes. Strain and return to the
pan with three-quarters of the cherries and simmer for
5 minutes, until softened.
Puree in a blender or food processor. Cool, then
whisk in cream, and brandy, if desired, then chill
until ready to serve. Serve garnished with the
reserved cherries.
Serves 4-6 Source for the above recipe: Lorna Rhodes
The book of soups. Sydney; Auckland : Golden Press,
1989. ISBN 0730204545
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