Cold Sour Cherry Soup

Cold Sour Cherry Soup

“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


    1. Pit the cherries if fresh; or drain the canned cherries in a sieve, retaining 3 cups of the juice in a saucepan, setting the cherries aside. (If you’re using fresh sour cherries and there is no juice, put a cup or so of water in a saucepan.) Add the sugar, the cinnamon stick, and the wine to the saucepan and bring to a boil, stirring to dissolve the sugar, then reduce to a simmer and add the cherries. Cover the pot partially and simmer over low heat for 10 to 15 minutes, adding more juice or water if necessary.

    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