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Chilled Cherry Soup

Source of Recipe

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Recipe Introduction

Karen Mitcham-Stoeckley by Chef Karen Mitcham-Stoeckley in the art gallery she and her husband John, own in Louisiana , Missouri. North of St Louis, along the Mississippi River.. 1 bag [16 oz] of frozen dark sweet cherries OR about 1 1/2 lbs fresh, seeded
[save a few whole cherries as garnish]
1 1/4 cups dry red wine. Merlot or Cabernet
1 cup apple-cherry juice
1/4 cup honey
1 cinnamon stick
1/4 tsp grated nutmeg

Bring to a gentle boil and then reduce and simmer for 8 minutes, uncovered...
Mix 2 Tab cornstarch with
3 Tab Kirsch or Cherry Herring Liquor... stir slowly into hot mixture, stirring constantly until thick, smooth and glossy. remove from heat and stir in:
1 Tab Ameretto
chill 4 hrs. or overnight... remove cinnamon stick and pour soup into food processor bowl with:

1/2 cup heavy cream[ save back 2 Tablespoons]...

Pulse soup until smooth and chill again, covered..
Crème Fraiche:
blend:
2 Tab reserved heavy cream with:
2 Tab. sour cream in a glass bowl.
Let sit at room temperature for at least 2 hrs. until thickened, then chill, covered,.. Serve the soup in chilled soup cups or stemmed glasses with a dollop of Crème Fraiche and whole cherry and sprig of fresh mint. Serves 2 generously...