Chilled German Black Cherry Soup
- Ready In:
- 1 1⁄2 lbs ripe black cherries, un-pitted, divided (see note above)
- 2⁄3 cup fruity white wine
- 1 cinnamon stick
- 2⁄3 cup water
- 2 tablespoons sugar
- 1 grated lemon, juice and rind of
- 1 1⁄4 cups creme fraiche, divided
- 2 tablespoons brandy (German brand, Asbach Uralt)
- Remove the stems and pits from the cherries but do not discard.
- Place one-half of the pits in a clean kitchen towel or freezer bag and crush them with a mallet.
- Keep the other half of the pits intact.
- In a large saucepan, combine the crushed pits, whole pits, stems, wine, cinnamon, water, sugar, lemon peel, and lemon juice.
- Bring to a boil over medium heat, and then cover and simmer for 10 minutes.
- Remove from heat and strain the liquid through a fine-mesh sieve.
- Return the liquid to the pan.
- Stir in 1 cup of the crème fraiche and all but one-quarter of the cherries.
- Allow to simmer over medium-low heat for 5 minutes, whisking occasionally.
- In a food processor or blender, purée the cherry mixture until smooth.
- Refrigerate until cool, and then whisk in the Asbach Uralt.
- Chill until ready to serve.
- Drizzle the remaining 1/4 cup crème fraiche atop the soup and garnish with the remaining cherries.
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