Hungarian Cherry Soup
Preparation info
Difficulty
Easy
Serves
8
Appears in
La Varenne Pratique
By Anne Willan
Published 1989
Sour cherry soup is usually served chilled in spring and summer—the cherry season—but it is just as good served hot to open an autumn dinner of game.
Ingredients
1 750 ml ½ cup 100 g 1 lb 500 g - juice of
2 3 cups 750 ml 2 tbsp - ground cinnamon (for sprinkling)
Method
- Heat the wine and sugar until the sugar is dissolved. Bring to a boil, add the pitted cherries and simmer 3-5 minutes.
- Purée the soup in a food processor or blender or work it through a food mill. Add the lemon juice and let it cool. Stir in two-thirds of the crème fraîche or cream and the kirsch and taste, adding more sugar if necessary. Cover and chill thoroughly.
- To finish: spoon the soup into bowls. To each one, add a spoonful of the remaining crème fraîche or cream, stir to marble it and sprinkle with cinnamon.
Variation
Strawberry Soup:
Substitute strawberries for the cherries, cooking the strawberries only 1-2 minutes. Decorate the bowls with mint sprigs instead of cinnamon.
© 1989 Anne Willan. All rights reserved.