Cherry Soup Scented with Cinnamon and Lemon
Source of Recipe
NET
List of Ingredients
Cherry Soup Scented with Cinnamon and Lemon
500 gm (18 oz) Morello cherries
400 ml (14 fl oz) Banyuls wine or tawny port
150 ml (5 fl oz) soured cream (to reduce fat, use low fat sour cream)
peel of 1/4 lemon
juice of 1/2 lemon
1/4 cinnamon stick
salt and freshly ground white pepper
Recipe
Cherry Soup Scented with Cinnamon and Lemon
Wash and remove stalks and stones from the cherries, reserving the latter. Crush the stones (with a pestle and mortar or heavy cleaver, for instance), then place them in a casserole with the wine, lemon peel, lemon juice and cinnamon. Chop 200 gm (7 oz) of the cherries and mix with the wine. Bring to the boil for 1 minute, remove from the heat, and leave to marinate for 4 hours at room temperature.
Strain the soup into another saucepan forcing the mixture down with a ladle to obtain as much juice as possible. Add the remaining cherries to the liquid, and return to simmering point for 2 minutes. Remove from the heat, allow to cool down, then refrigerate. Mix the soured cream into the cherry soup. Taste, then season with a pinch of salt and white pepper. Divide the soup between four bowls. Happy Cooking!
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