Cold Cherry Soup

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Cold Cherry Soup

Cold Cherry Soup
Servings 4


  • 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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