Soup- Chilled Cherry

Posted by on May 18, 2008 in Recipes | Comments Off

Gracehill Bed and Breakfast, Townsend, TN

1 lb bag of frozen cherries pitted (reserve 4 cherries for garnishing)
½ cup (4oz) water
½ cup (4oz) Riesling or other medium-dry white wine
2 T sugar
2 T lemon juice
2T Kirsch (cherry brandy)
1 cup sour cream (plus extra for garnishing)
lemon verbena leaf or mint for garnishing

Bring to a boil cherries, water, Riesling, sugar and lemon juice.  Reduce heat and simmer for 5 minutes.  Remove from heat and puree in a blender.  Add the Kirsch and then refrigerate several hours or overnight.  Before serving blend in the sour cream.  Serve in well chilled bowls, garnish with a dollop of sour cream, a cherry and a mint sprig.

This will make 4 breakfast portions served with another course or two.  If you double the recipe it will make 6 or 8 servings for a soup before dinner in the summer.