CHERRY SOUP
About 6 cups; 4 servings
Have ready:
- 2 pounds sour cherries, stemmed and pitted
Set aside half the cherries and place the other half in a soup pot with:
- 2 cups gewürztraminer or medium-dry white wine
- 2 cups water
Bring to a boil, then reduce to a simmer, partially cover, and cook until the cherries are soft, about 15 minutes. Puree the soup with an immersion blender (or in batches in a food processor or regular blender) until smooth. Return to the pot. Stir together in a small bowl:
- ¼ cup sugar
- 4 teaspoons cornstarch
- 3 tablespoons cold water
Pour the mixture into the pot and cook over high heat, stirring, until thickened, about 5 minutes. Reduce the heat and stir in the reserved cherries along with:
- Finely grated zest of ½ orange
- 1 tablespoon orange juice
- 1 tablespoon lemon juice
- (A splash of Cognac)
Heat until warmed through. Taste. If not sweet enough, add additional:
- (Sugar)
If too sweet, add additional:
- (Lemon juice)
Serve warm or cold, garnished with:
- Sour cream or plain yogurt
- Mint sprigs