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Home > Fruits > Cherry
Cold Cherry Soup
Serves: 4
Preparation time:
Ingredients:
- 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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