When cherries are in season, this soup is a must! It has a rich, sweet flavor with just a hint of cinnamon. We have found it to be a favorite with children. If you would like to make it without the wine, substitute apple or cherry juice.
SERVES 8.
INGREDIENTS
- 2 pounds fresh, sweet cherries
- juice of 1 lemon
- 1 cinnamon stick, 2 to 3 inches long
- 1/3 cup honey
- 4 cups water
- 1 cup dry white wine
- 3 egg yolks
- sour cream (optional) for garnish
INSTRUCTIONS
- Wash and pit cherries. Put them in a soup pot with lemon juice, cinnamon stick, honey, and water. Bring to a boil and simmer, covered, 15 to 20 minutes.
- Drain cherries, saving liquid. Discard cinnamon stick. Remove about 2 dozen cherries and set aside. Puree remaining cherries in blender.
- In a soup pot, combine cherry puree, cherry liquid, and wine. Put on low heat. Whisk in egg yolks. Simmer, uncovered, for 5 minutes, whisking occasionally.
- Chill soup well. When serving, put 3 or 4 cherries in each bowl and fill with soup. May be served with a dollop of sour cream.
