CHILLED FRESH CHERRY SOUP
Steps:
- Whisk together the cornstarch, broth and juice in a medium pot. Stir in the cherries and set over medium-high heat. Bring mixture to a boil, then reduce the heat and simmer, stirring, for 3 minutes more. Transfer the mixture to a blender and purée until smooth. Pour the soup into a glass bowl, stir in the vinegar and refrigerate until chilled, about 4 hours. To serve, season to taste with salt, spoon into individual soup bowls and garnish with fresh cherries and a dollop of crème fraîche.
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