“Life is a (Soup) Bowl of Cherries” via Tablet
3 pounds of fresh sour cherries or 3 14-ounce cans of pitted sour cherries
3/4 cup sugar, or to taste
1 cinnamon stick
1 cup dry red wine
1 cup sour cream or crème fraiche
2 tablespoons fresh chervil
2. Remove the cinnamon stick and half the cherries and blend the rest until smooth. Cool slightly, return the whole cherries to the soup, and stir in the sour cream or crème fraiche and chill.
3. Before serving, add an additional dollop of sour cream and, if you want, a little chervil for color and a slight anise flavor.
Yield: 6 to 8 servings