CHERRY SOUP

Cherry Soup image

Posted for ZWT6 Scandinavia leg of tour. From the good people at Moosewood Restaurant. Serve as a first course with heavy rye bread and Recipe #423878 or as a dessert, with slightly sweetened whipped cream.

Provided by Darkhunter

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

4 cups fresh ripe cherries (about 2 1/2 pounds) or 4 cups unsweetened frozen cherries
1 cinnamon stick
4 cups water
2 lemons, juice of (or to taste)
3 tablespoons sugar (or to taste) or 3 tablespoons honey (or to taste)
1/2 cup cherry heering liqueur (or to taste) or 1/2 cup white wine (or to taste)
1 cup sour cream or 1 cup plain yogurt

Steps:

If using fresh cherries, remove stem and pit.
Bring to a boil, in a large nonreactive pot, the cherries, cinnamon and water. Cook at a low boil, until cherries have lost their color, 15-20 minutes. If you are using frozen cherries, reduce water to 3 3/4 cups and cook for only 10 minutes.
Remove cinnamon stick and discard.
Drain cherries, reserving the liquid. Reserve liquid and set aside half the cherries.
Puree remaining cherries and reserved liquid in batches with blender, food processor or stick blender. Return to pot.
Add lemon juice, sugar or honey, and the cherry liqueur or wine. Reheat and add remaining cherries.
Serve hot or chilled, topped with a dollop of whipped cream, sour cream or yogurt.

Nutrition Facts : Calories 422.7, Fat 14.9, SaturatedFat 9.2, Cholesterol 54.3, Sodium 19.1, Carbohydrate 24.2, Fiber 2.1, Sugar 19.1, Protein 1.9

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