Chilled Fresh Cherry Soup

1. 1

   Whisk together the cornstarch, broth and juice in a medium pot. Stir in the cherries and set over medium-high heat. Bring mixture to a boil, then reduce the heat and simmer, stirring, for 3 minutes more. Transfer the mixture to a blender and puree until smooth. Pour the soup into a glass bowl, stir in the vinegar and refrigerate until chilled, about 4 hours.

2. 2

   To serve, season to taste with salt, spoon into individual soup bowls and garnish with fresh cherries and a dollop of creme fraiche.

No nutritional information available.

No additional tips available.