Chilled Sour Cherry Soup With Tarragon
Indulge in the vibrant harmony of flavors with this exquisite sour cherry soup, a delightful blend of fresh cherries, red wine, and aromatic tarragon. This chilled soup offers a perfect balance of sweet and tangy notes, making it a refreshing and elegant dish to savor on warm days. A velvety texture enhanced by a swirl of cream adds a luxurious touch to this culinary masterpiece. Treat your taste buds to a symphony of seasonal ingredients in every spoonful.
— Constant Cookbook
Ingredients
- 3 lb. fresh sour cherries, stemmed and pitted
- 3 Tbs. unsalted butter
- 4 shallots, minced
- 2 tsp. finely grated lemon zest
- 2 cups fruity red wine
- 2 Tbs. cornstarch
- 2/3 cup sugar, plus more, to taste
- Kosher salt, to taste
- 1 lb. fresh sweet cherries, stemmed, pitted and quartered
- 1/4 cup heavy cream
- 1/4 cup chopped fresh tarragon
Instructions
- Put the sour cherries in a food processor and process to a smooth puree. Pour the puree through a fine-mesh sieve set over a bowl and, using a wooden spoon, press on the solids to extract as much liquid as possible. Discard the solids in the sieve.
- In a large nonreactive saucepan over medium heat, melt the butter. Add the shallots and sauté until softened, about 3 minutes. Stir in the lemon zest and cook until fragrant, about 45 seconds. Add the sour-cherry puree, the wine and 1 1/2 cups water and stir to blend. Increase the heat to medium-high and bring to a simmer.
- In a small bowl, whisk together the cornstarch and 1/4 cup water and stir it into the simmering cherry mixture along with the 2/3 cup sugar and a pinch of salt. Reduce the heat to medium-low and simmer, stirring often, until thickened to the consistency of light cream, about 4 minutes. Remove from the heat and stir in the sweet cherries. Transfer the soup to a nonreactive bowl and let cool completely. Cover and refrigerate until well chilled, at least 4 hours or up to 12 hours.
- When ready to serve, taste the soup and adjust the seasonings with salt and sugar. Ladle into chilled bowls and drizzle with the cream, dividing it evenly. Using a spoon, gently swirl the cream into the soup. Sprinkle with the tarragon and serve immediately. Serves 6 to 8.
- Adapted from Williams-Sonoma <i>New Flavors for Soup</i>, by Adam Ried (Oxmoor House, 2008).
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