Cold Cherry Soup
- Prep Time 0:45 (including fridge time)
- Cook Time 0:10
- 6 Comments
It’s hard to say whether this unique soup is, at its core, a starter or a dessert. Its bright fruit flavor is accented by red wine and just touch of honey and mellowed by creamy crème fraiche, making it a perfect pairing for a low-key table red. It’s sweet, but also quite tart.
If you’re serving it as a starter, I say top it with a whisper of cracked black pepper and serve alongside a piece of creamy, pungent cheese. For dessert, maybe add a small scoop of good vanilla ice cream and/or a dark chocolate biscotti.
- 2 cups pitted, de-stemmed cherries $3.50 for 2 lbs
- 1 cup inexpensive red wine $3 for a bottle
- 1 cup water
- 2 tsp honey (or more to taste) Pantry
- 1/4 cup crème fraiche or Greek-style yogurt $4 for 2 cups
Total Cost of Ingredients $10.50
Combine cherries, wine, water and honey in a medium pot over medium heat. Cover and cook for 8-10 minutes, or until liquid boils and cherries soften. In a food processor or blender, or using an immersion blender, puree the mixture until smooth. Transfer to a heat-proof bowl and refrigerate until cold (at least 30 minutes).
Serve the soup cold in small bowls, wine glasses or shot glasses with the crème fraiche or yogurt swirled in on the top. Garnish with additional cherries, black pepper or mint sprigs, if desired.