Cherry soup
by
This cherry soup recipe from Shaun Hill could provide a sweet dessert or a light, palate cleansing starter. Either way, enjoy on a hot day when the full effect of the refreshing soup will be appreciated.
Discover more:
Share recipe
Related recipes
Related recipes
Blackcurrant and cherry soup
Strawberry soup and Mosto Cotto
Summer berry gazpacho
Raspberry soup with raspberry jelly and milk ice cream
Melon soup with mint, lime and warm madeleines
Ingredients
Metric
Imperial
- 400g of pitted cherries, a few reserved for garnish
- 1 tsp plain flour
- 500ml of rosé wine
- 1 vanilla pod
- 1 cinnamon stick
- 50g of soft brown sugar
- 1 lemon, juiced
- 4 handfuls of flaked almonds, toasted
- 4 tsp crème fraîche
Equipment
- Blender
Method
1
In a large pot, combine the pitted cherries, flour, wine, sugar, cinnamon and the vanilla pod and bring to the boil. Once boiling, turn down the heat and simmer for 15 minutes
- 400g of pitted cherries
- 1 tsp plain flour
- 500ml of rosé wine
- 1 vanilla pod
- 1 cinnamon stick
- 50g of soft brown sugar
2
Remove the pot from the heat. Discard the vanilla pod and cinnamon stick and blend the remaining liquid in a blender until almost smooth
3
Return the liquid to the pan and bring back to the boil. Remove from the heat and pass through a fine sieve. Set aside to cool
4
Once cool, add the lemon juice to the pan and mix
- 1 lemon
5
To serve, divide the soup between 4 bowls and garnish with some toasted almonds, crème fraîche and the reserved cherries
- 4 handfuls of flaked almonds
- 4 tsp crème fraîche
You may also like
Cherry soup
SITES
INFORMATION
© Great British Chefs 2019