Cool Cherry Soup

Cold fruit soups are a Central European tradition, and this cherry version is one of the best. Fresh black or red cherries simmer in white wine with cinnamon, lemon, and sugar, then get pureed with thick sour cream into a velvety, rose-colored soup served cold.

The real trick here is crushing half the cherry stones and simmering them with the stalks. Cherry pits contain a bitter almond flavor that adds depth and complexity you won’t get from the fruit alone. It’s an old technique that separates a good cherry soup from a great one. Strain everything out before pureeing.

Reserve a quarter of the cherry halves raw for garnish. They add a fresh, firm contrast to the smooth, creamy base and give every bowl a pop of color.

Kitchen Tips

• Use a strong bag and a mallet or the bottom of a heavy pan to crush the stones. They’re tough and need a solid whack.
• A fruity white wine like Riesling or Gewürztraminer works best here. Dry wines can make the soup taste flat.
• Chill the soup thoroughly before serving. The flavors sharpen and the texture thickens as it cools.
• The brandy is optional but adds a warming finish that rounds out the sweetness. Add it to taste after the soup has cooled.

Variations

• Use frozen sweet cherries when fresh are out of season. Thaw and drain them first.
• Swap sour cream for Greek yogurt for a tangier, lighter version.
• Replace the white wine with sparkling rosé stirred in after chilling for a festive, bubbly twist.