Soup- Chilled Cherry

Posted by on May 18, 2008 in Recipes | Comments Off on Soup- Chilled Cherry

Soup- Chilled Cherry
Prep time
Cook time
Total time
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.
Serves: 4
  • 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
  1. Bring to a boil cherries, water, Riesling, sugar and lemon juice.
  2. Reduce heat and simmer for 5 minutes.
  3. Remove from heat and puree in a blender.
  4. Add the Kirsch and then refrigerate several hours or overnight.
  5. Before serving blend in the sour cream.
  6. Serve in well chilled bowls, garnish with a dollop of sour cream, a cherry and a mint sprig