Prep 9 hrs
Cook 30 mins
Traditional german cherry soup is served to cleanse the palate between dishes or can be served as an appetizer or dessert! It is usually served chilled however in the winter I serve it warm with a dollop of sour cream instead of the creme fraiche.
- 1 1⁄2 lbs ripe black cherries
- 2⁄3 cup fruity white wine
- 1 cinnamon stick
- 2⁄3 cup water
- 2 tablespoons sugar
- 1 lemon
- 1 1⁄4 cups creme fraiche
- 2 tablespoons brandy or 2 tablespoons kirsch
- Remove the pits and stems from the cherries and put aside. Place one half of the pits in a clean kitchen towel and roughly crush with a mallet. Keep the other half of the pits whole. Zest and juice the lemon. In a large pan mix the crushed and whole pits, stems, wine, cinnamon, water, lemon zest and lemon juice. Bring to a boil and simmer for ten minutes. Strain through a fine mesh sieve making sure all the pits are removed. Stir one cup of the creme fraiche and all but 1/4 of the cherries. Simmer on low for 5 minutes stirring often. Remove from the heat and puree in a blender. Chill in the fridge overnight. When serving swirl in the creme fraiche and add the remaining cherries.