Chilled Cherry Soup

Ingredients

• 2 cups Water
• 1 cup Rousanne (or other slightly sweet white wine)
• 3 tablespoons fresh Lemon Juice
• 1 teaspoon grated Lemon Zest
• ¾ cup Sugar
• 4 Peppercorns
• 6 Whole Cloves
• 1 Cinnamon Stick
• 6 cups Bing Cherries, pitted
• 1 tablespoon Cornstarch
• 6 tablespoons Sour Cream

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Directions

1. In a stock pot combine water, wine, lemon juice, lemon zest, sugar, and spices.
2. Bring to a boil, then add pitted cherries and bring back to a boil.
3. In the last 5 minutes add cornstarch that has been pre-mixed with 1 tablespoon cold water to dissolve.
4. Remove from heat and cover. Allow to steep, off the heat, 30 minutes.
5. Strain the juice and reserve.
6. Remove the spices from the cherries and reserve 18 cherries for garnish.
7. Puree rest of cherries until smooth, add the juice and chill in refrigerator.
8. Garnish with reserved cherries and sour cream.

Details

• Level...Easy
• Time: 1 hour, then 2 hours minimum to chill
• Servings: 6 to 7 cups