Cherry Soup

Let's Cook

1. Step 1.

   Have ready: 2 pounds sour cherries, stemmed and pitted

2. Step 2.

   Set aside half the cherries and place the other half in a soup pot with: 2 cups gewürztraminer or medium-dry white wine; 2 cups water

3. Step 3.

   Bring to a boil, then reduce to a simmer, partially cover, and cook until the cherries are soft, about 15 minutes. Puree the soup with an immersion blender (or in batches in a food processor or regular blender) until smooth. Return to the pot. Stir together in a small bowl: ¼ cup sugar; 4 teaspoons cornstarch; 3 tablespoons cold water

4. Step 4.

   Pour the mixture into the pot and cook over high heat, stirring, until thickened, about 5 minutes. Reduce the heat and stir in the reserved cherries along with: Finely grated zest of ½ orange; 1 tablespoon orange juice; 1 tablespoon lemon juice; (A splash of Cognac)

5. Step 5.

   Heat until warmed through. Taste. If not sweet enough, add additional: (Sugar)

6. Step 6.

   If too sweet, add additional: (Lemon juice)

7. Step 7.

   Serve warm or cold, garnished with: Sour cream or plain yogurt; Mint sprigs