Traditionally served in a bowl, Sour Cherry Soup is exceptionally flavorful. It may also be served in a glass or even in a champagne saucer for more dramatic effect. Serve it as an appetizer and enjoy the smile on every face at your table.
- 1 pound sour cherries
- 1/2 Cup superfine sugar; see * Note
- 1/2 Cup red-wine vinegar
- 1 Cup half-and-half
- 1 Cup sour cream
- 1 Cup ice water
- 1 teaspoon Kosher salt
- sour cream; (optional), see * Note
- ground cinnamon
- Reserve 6 whole cherries. Pass the remaining cherries through a food mill (the food mill is used to get rid of the skins and pits, so a food processor is not a good substitute) fitted with the medium disk into a metal bowl.
- Whisk the remaining ingredients except the sour cream and ground cinnamon into the cherry juice. Refrigerate until cold.
- Pour the soup into bowls and top each serving with a dollop of sour cream (if using for first course), one of the reserved cherries and a sprinkle of cinnamon.
This recipe yields 5 Cups; serves 5 to 6 as first course or dessert.
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates
Contributor: Barbara Kafka, "Soup, a Way of Life"