Cherry Soup

1. 1

   If using fresh cherries, remove stem and pit.

2. 2

   Bring to a boil, in a large nonreactive pot, the cherries, cinnamon and water. Cook at a low boil, until cherries have lost their color, 15-20 minutes. If you are using frozen cherries, reduce water to 3 3/4 cups and cook for only 10 minutes.

3. 3

   Remove cinnamon stick and discard.

4. 4

   Drain cherries, reserving the liquid. Reserve liquid and set aside half the cherries.

5. 5

   Puree remaining cherries and reserved liquid in batches with blender, food processor or stick blender. Return to pot.

6. 6

   Add lemon juice, sugar or honey, and the cherry liqueur or wine. Reheat and add remaining cherries.

7. 7

   Serve hot or chilled, topped with a dollop of whipped cream, sour cream or yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.