Cold Cherry Soup

Fruit soups are frequently served as dessert in Scandinavia, but the Germans make a refreshing first course of them, especially in the summer. Be sure to use fresh sour cherries if possible, or adjust the amount of sugar if you must use sweet cherries.

Cold Cherry Soup

2 lbs (900 g) fresh sour cherries, pitted
2 cups (500 ml) water
1 tsp (5 ml) cornstarch (cornflour) mixed with 1 Tbs (15 ml) water
1/4 cup (60 ml) sugar, or to taste
1 tsp (5 ml) grated lemon zest
1/4 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) salt
Sour cream or plain yogurt for garnish

Combine all ingredients except the sour cream in a saucepan and simmer over moderate heat until the cherries are very soft, about 15 minutes, stirring occasionally. Puree half the mixture in an electric blender or food processor and return it to the pot. Serve chilled, garnished with a dollop of sour cream or yogurt. Serves 4 to 6.

Bon appetit from the Chef and staff at World Wide Recipes printed with permission

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