Summer calls for this cherry soup. If fresh cherries are not available, substitute frozen cherries. Be careful when purchasing frozen cherries. Some are sold frozen with sugar already in them. These pre-sweetened cherries are fine to use in this recipe, but make sure to eliminate the additional sugar.
Ingredients
Directions
- Place pitted cherries and sugar in a large pot. Add juice and wine. Bring soup to a simmer.
- Simmer for approximately 20 minutes. Taste soup. If needed, add additional sugar to taste.
- Remove soup from heat. Using either an immersion blender or a food processor, puree soup. The soup will not be completely pureed because of the skins of the cherries.
- Place soup back on medium heat. Slowly add dissolved arrowroot or cornstarch, a little at a time, until the soup thickens slightly. You may not need all of the mixture.
- Add cloves and nutmeg.
- Cool soup to room temperature. Then place in refrigerator to chill.
- Serve in a soup bowl or oversized martini glass with a garnish of an edible flower or fresh mint leaf.
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