Cherry soup



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


soups-cherry.jpg" align="left" alt="Chilled cherry soup" title="Chilled cherry soup"> 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.

Variations

For chilled soups to start or finish a meal, use only 30ml [2 tablespoons] sugar and replace the Morello cherries with any of the following flavors:
  • 450 ml [1 lb] pears. Replace the cinnamon with 5 ml [1 teaspoon] ginger
  • Combine cherries with pears and replace white wine with red
  • Make a plum or apricot soup from 450g [1lb] plums or apricots and 50g [2 oz] sugar. Replace the white wine with water and Garnish with sour cream
  • Try a combination of melon and strawberry. Garnish with whole, small strawberries
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