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Cherry soup
Preparation info
- For
6
- Difficulty
Easy
Appears in
By Shaun Hill
Published 2016
This is served as a starter in Mittel Europa where soured cream, no wine and a lot less sugar are involved. I prefer it as a dessert with maybe a scoop of almond ice cream at its centre. The cherry season is short but the plums that follow will substitute nicely.
Ingredients
400 g 1 teaspoon 500 ml</
Method
Put the cherries, flour, wine, cinnamon stick, vanilla pod, sugar and 100ml water in a pan. Bring to the boil, then simmer gently for 15 minutes.
Keep back a few cherries as decoration, discard the cinnamon and vanilla, then liquidise in a blender.
Return the soup to the pan and bring to the boil. Skim, pass through a strainer, and leave to cool.
When cold, add the lemon