Chilled cherry soup
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The recipe gives the stoned weight of cherries, so you will need to buy about 1kg [2Ib] altogether. Morello cherries add good color and flavour to the soup which should be served as a refreshing dessert. A cheap, dry white wine is adequate to cook in the soup. Just before serving garnish each bowl with 15 ml [1 tablespoon] thin cream, small macaroons and a few whole cherries.
SERVES 4-6
- 450 g [1 lb] Morello cherries, stoned weight
- 225 g [½ Ib] granulated sugar
- half a cinnamon stick
- 1 lemon
- 30 ml [2 tablespoons] cornflour
- 400 ml [¾ pt] white wine
1 Remove stalks and stone cherries.
2 Place cherries in a medium sized saucepan with the sugar, 550 ml [1 pt] water and the cinnamon.
3 Pare the zest from the lemon and add this to the pan.
4 Bring to simmering point, cover and simmer for 20 minutes.
5 Mix cornflour to a smooth paste with a little of the wine.
6 Stir the rest of the wine into the cornflour mixture and then pour into the soup.
7 Cook slowly, stirring until the soup comes to the boil and thickens slightly. Simmer for 5 minutes.
8 Remove and discard cinnamon and lemon rind.
9 Reduce contents of the pan to a puree using vegetable mill or liquidizer.
10 Allow to cool and then chill.