The Really Cool Thing About These Soups
These chilled nectars can be found from the tropics of the Caribbean to the fjords of Scandinavia.
If fresh cherries are not available, substitute frozen cherries. Be careful when purchasing frozen cherries. Some are sold frozen with sugar already in them. These pre-sweetened cherries are fine to use in this recipe, but make sure to eliminate the additional sugar.
Ingredients
SERVINGS: 8 to 10 Serving(s)
- 2 ½ pounds of fresh Door County cherries, pitted or frozen thawed cherries
- 1 ¼ cups granulated sugar (additional to taste)
- 2 ½ cups apple or unsweetened cherry juice
- 2 cups Pinot Noir wine
- 3 Tbsp arrowroot powder or cornstarch dissolved in 1/3 cup water
- 1 tsp ground cloves
- ½ tsp ground nutmeg
Instructions
Place pitted cherries and sugar in a large pot. Add juice and wine. Bring soup to a simmer. Simmer for approximately 20 minutes. Taste soup. If needed, add additional sugar to taste.
Remove soup from heat. Using either an immersion blender or a food processor, puree soup. The soup will not be completely pureed because of the skins of the cherries.
Place soup back on medium heat. Slowly add dissolved arrowroot or cornstarch, a little at a time, until the soup slightly thickens. You may not need all of the mixture. Add cloves and nutmeg.
Cool soup to room temperature. Then place in refrigerator to chill. Serve in a soup bowl or oversized martini glass with a garnish of an edible flower or fresh mint leaf.
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