Cold Cherry Soup

Cold Cherry Soup

Prep Time: 0

Yield: 4

Cold Cherry Soup


  • 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


  1. 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.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.