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Sour cherry soup
Serves 4 Starters and mains
Ingredients
- 1kg sour cherries, washed and pitted
- 150g caster sugar
- 300ml red wine
- 1 cinnamon stick
- 4 cloves
- 300ml pouring cream
To serve
- 1 baguette, sliced and toasted
Method
Reserving 20 whole cherries for the garnish, place the remaining cherries, sugar, 500ml water, the red wine, cinnamon stick and cloves in a large saucepan. Bring to the boil and cook for 5-10 minutes over a medium heat.
Add the cream and cook for another 5 minutes. Season with sea salt. Discard the cinnamon stick and cloves.
Purée the soup with a hand-held blender until smooth then stir in the whole pitted cherries.
Chill the soup for a couple of hours and serve with the bread.
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