Warm cherry soup
Prep time less than 30 mins
Cook time less than 30 mins
Serves 6 - 8
Dietary Vegetarian
From Great British Food Revival
Is it a starter or is it a pudding? In Eastern Europe, cherry soup is traditionally served at the beginning of a meal, but this would also make a great dessert.
Method
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Crush the reserved cherry stones with a hammer or rolling pin and wrap them in a muslin bag. Place all the ingredients apart from the seasonings in a pan with the bag of cherry stones, bring to a boil and simmer for 5-6 minutes.
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Remove the pan from the heat and set aside until just warm then remove the bag of cherry stones.
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Place the cherry mixture in a food processor and pulse until smooth. Pass the soup through a fine sieve into a bowl. Season with sea salt, freshly ground black pepper and lemon juice. The soup is best eaten just warm with a swirl of sour cream on top and a slice of walnut bread alongside.
Ingredients
- 900g/2lb cherries, stoned, half the stones reserved
- 200ml/7fl oz water
- 200ml/7fl oz red wine
- 50ml/2fl oz port
- 1 cinnamon stick
- 1 strip lemon peel
- 2 tbsp caster sugar
- 2 tbsp cherry jam
- sea salt and freshly ground black pepper, for seasoning
- lemon juice, for seasoning
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