Cool Cherry Soup
Yield
4 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
cherries
black or red |
|
| 5 | ounces |
white wine
fruity |
|
| 1 | each |
cinnamon sticks
to taste |
*
|
| 6 | teaspoons |
sugar
|
|
| 1 | x |
lemon zest
and juice |
*
|
| 10 | ounces |
sour cream
thick |
|
| 6 | teaspoons |
brandy
optional |
*
|
| 155 | millilitres |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
cherries
black or red |
|
| 144.5 | ml/g |
white wine
fruity |
|
| 1 | each |
cinnamon sticks
to taste |
*
|
| 3E+1 | ml |
sugar
|
|
| 1 | x |
lemon zest
and juice |
*
|
| 289 | ml/g |
sour cream
thick |
|
| 3E+1 | ml |
brandy
optional |
*
|
| 155 | millilitres |
water
|
|
Directions
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 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.
Purée 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.
