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LOCATION: Recipes >> Soups >> Cherry 02

Print this Recipe    Cherry 02

Cold Cherry Soup
4 Servings

2 pounds fresh cherries
2 cups water
1/2 cup sugar
Juice of 1 lemon
2 tablespoons imported kirsch (optional)
1 cup creme fraiche, heavy cream, lightly whipped, or sour cream

Pit the cherries, reserving 18 cut in half for decorating the soup.
You can pit cherries by cutting them along each side with a paring
knife, but it's much more efficient to use a cherry pitter (they
also work for olives).

In a mixing bowl, stir together the water and sugar until the sugar
dissolves.

Puree the cherries in a food processor using some of the sugar/water
mixture to get them moving or strain them through the fine disk of
a food mill. Strain the pulp through a medium-mesh strainer.

Combine the sugar/water mixture, lemon juice, and kirsch, if you're
using it, with the strained cherries. Taste the soup. If it's
too tart, add 2 or 3 tablespoons sugar dissolved in 1/2 cup water.
If it needs to be tangier, add more lemon juice.

Serve in chilled bowls. Decorate with the reserved cherry halves
and serve with the cream.

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