The recipe is a stripped-down version of soup that is sometimes served in Hungarian restaurants.
Feel free to serve it chunky or pureed.
Make Ahead: The soup needs to be refrigerated for at least several hours or overnight.
Servings: 4 - 6 first-course
- 2 pounds fresh sweet or sour cherries, stemmed
- 2 cups water
- 10 teaspoons to 1/4 cup sugar (see directions)
- 1 cinnamon stick
- 1/8 teaspoon freshly squeezed lemon juice (may substitute 3 or 4 strips of lemon zest)
- 1 cup dry red wine
Wash and pit the cherries; place them in a large saucepan along with the water, sugar (if using sweet cherries, use 10 teaspoons; if using sour cherries, use 1/4 cup), cinnamon stick and lemon juice. Bring to a boil over medium-high heat, stirring to dissolve the sugar; then reduce the heat to medium-low and cook (uncovered) for 15 minutes, stirring often.
Add the wine, stir to combine. Remove from the heat; discard the cinnamon stick. Taste and add a small amount of sugar as needed.
Reserve a small amount of the cooked cherries, to be added later for texture.
Use an immersion (stick) blender to puree the remaining cherries, or transfer them to a blender and puree until smooth. Strain, if desired. Transfer to a container with a tight-fitting lid; add the reserved cherries.
Cover and refrigerate the soup for several hours or overnight. Serve cold.
From New Yorker Clarice Borio.
Tested by Bonnie S. Benwick.
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