Chilled German Black Cherry Soup

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READY IN: 25mins
SERVES: 2-4
YIELD: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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