Sour Cherry Soup

     15 minutes to make

     

     

     From “Soup, A Way of Life.”

     Fruit soup desserts have become very trendy in France.

     Not cooking the cherries gives a better color. A food mill is used to get rid of the skins and pits, so a food processor is not a good substitute. This is a rich soup; a small serving is fine.

     1 pound sour cherries

     1/2 cup superfine sugar

     1/2 cup red wine vinegar

     1 cup half-and-half

     1 cup sour cream

     1 cup ice water

     1 teaspoon kosher salt

     Sour cream, optional

     Ground cinnamon

     Reserve 5 whole cherries. Pass remaining cherries through a food mill fitted with the medium disc into a metal bowl.

     Whisk the remaining ingredients into the cherry juice. Refrigerate until cold.

     Pour the soup into bowls and top each serving with a dollop of sour cream, if using, one of the reserved cherries, and a sprinkle of cinnamon.

     Makes 5 servings.

     Per serving: 268 calories; 14 g fat (9 g saturated fat; 47 percent calories from fat); 33 g carbohydrates; 35 mg cholesterol; 393 mg sodium; 3 g protein; 1 g fiber. >