Sour cherry soup
Equipment
Ingredients
- 300 ml white riesling wine
- 450 ml water
- 2 tablespoons caster sugar
- 1 cinnamon stick halved
- 1 lemon grated rind and juice
- 475 g pack frozen pitted cherries
- 300 ml soured cream
- ground cinnamon to garnish
Instructions
- Pour the wine and water into a saucepan, add the sugar, cinnamon stick and lemon rind and juice.
- Bring to the boil and simmer for 5 minutes.
- Add the still frozen cherries and simmer for 5 minutes.
- Discard the cinnamon stick, then ladle half the liquid and cherries into a blender or food processor.
- Add the soured cream and then blend, in batches if needed, until smooth.
- Return the blended liquid to the saucepan and mix well.
- Chill the soup thoroughly, then ladle into shallow bowls so that the whole cherries can be seen and sprinkle with a little ground cinnamon to garnish. Serve with some cherries on stalks, if liked.
Notes / Tips / Wine Advice:
For peppered strawberry soup, make up the syrup as above with the wine, water, sugar and lemon rind and juice, adding ½ teaspoon crushed coloured peppercorns in place of the cinnamon. Simmer for 5 minutes then add 500 g (1 lb) sliced or halved strawberries depending on their size. Finish the soup as above.
