Cherry soup

by Shaun Hill
Return to Recipe
Print
servings4
40 minutes

Ingredients

  • 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

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