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Prep Time: 540 Minutes Cook Time: 30 Minutes |
Ready In: 570 Minutes Servings: 4 |
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Traditional german cherry soup is served to cleanse the palate between dishes or can be served as an appetizer or dessert! It is usually served chilled however in the winter I serve it warm with a dollop of sour cream instead of the creme fraiche. Ingredients:
1 1/2 lbs ripe black cherries |
2/3 cup fruity white wine |
1 cinnamon stick |
2/3 cup water |
2 tablespoons sugar |
1 lemon |
1 1/4 cups creme fraiche |
2 tablespoons brandy or 2 tablespoons kirsch |
Directions:
1. Remove the pits and stems from the cherries and put aside. Place one half of the pits in a clean kitchen towel and roughly crush with a mallet. Keep the other half of the pits whole. Zest and juice the lemon. In a large pan mix the crushed and whole pits, stems, wine, cinnamon, water, lemon zest and lemon juice. Bring to a boil and simmer for ten minutes. Strain through a fine mesh sieve making sure all the pits are removed. Stir one cup of the creme fraiche and all but 1/4 of the cherries. Simmer on low for 5 minutes stirring often. Remove from the heat and puree in a blender. Chill in the fridge overnight. When serving swirl in the creme fraiche and add the remaining cherries.
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