Cherry soup
Item 1 of 1
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.
First published in 2015
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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
SAVE RECIPE
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
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