Cold Sour Cherry Soup
Created by Doreen PigeyCourse: Appetizers & Soups
Season(s): Summer
Ingredients
- 1 pint sour cherries
- 1/2 cup maple syrup or sugar
- 3 cups water
- 2 cups red wine
- 1 cinnamon stick
- several whole cloves
- 2 teaspoons flour
- 3 tablespoons milk
Instructions
Wash,stem and pit sour cherries. Place in pot with water, cinnamon stick, whole cloves and sweetener. Adjust sweetness to taste during the cooking. Cook for 30 minutes until berries are soft. Add wine and continue to heat. Make a slurry of two teaspoons of flour with several tablespoons of milk in a small bowl. Mix so no lumps remain. Take one hot spoonful of soup and mix into the flour milk mixture and combine. Continue to add a few more spoonfuls and mix. Add this warmed flour thickener mixture to the hot soup and continue to heat over low heat until it gets thicker. Cook for another 30 minutes. Skim off white froth that forms on the surface. Taste soup to determine if the flavor of the cherries is more dominant than the wine. If not, cook for additional time until the wine has mellowed. The cherries will remain whole and are not to be pureed. Remove from heat and serve chilled. You can add a dollop of yogurt or sour cream to each bowl. Nationality: Hungarian.
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