Sweet soup — that’s meant to be served cold. If you’ve never cooled off with a dish like that on a hot summer evening, try this sweet and spicy soup made with fresh cherries, quality maple syrup, and a touch of black currant liqueur. Cherries are at their best now, at least where I live. Drawing juice from whole fresh ginger may be an uncommon process in western cooking, but it isn’t difficult; you can find instructions here. The recipe comes to us from the Hawthorne Inn in Concord, Massachusetts, a comfortable and traditional place for you to get away to.
Cold Cherry Soup
2015-01-29 11:09:44
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Ingredients
- 8 cups fresh Bing cherries
- 1 & ½ cups orange juice
- ½ cup excellent maple syrup
- 2 tablespoons cassis [black currant liqueur]
- 1 tablespoon juice of fresh ginger root, grated & strained
- 1 teaspoon cinnamon
- ½ teaspoon lemon peel
- Sour cream or creme fraiche
Instructions
- Pit cherries. Peel ginger, grate & strain till you have 1 tablespoon of juice. Place liquid ingredients in saucepan & whisk. Add cherries, cover & boil. Stir once, re-cover and boil for 90 seconds. Remove from heat & chill for two hours.
- Serve in individual bowls with a dollop of sour cream or creme fraiche: you may garnish with a fresh mint sprig.
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