Chilled Sour Cherry Soup

Europeans have long used fruits in soups.  It’s more than an elegant dessert or appetizer, it’s a fantastic way to use up summer’s abundance or ‘less than perfect’ fruit.  This soup is wonderful with fresh or frozen cherries.  You can use dried cherries in a pinch, but reduce the sugar and increase your simmering time until the cherries are soft–enjoy!

Servings: 4 Prep Time: 10 mins

Cook Time: 25 mins

Ingredients

• 2 lbs sour cherries (Montmorency or Morello are good choices) pitted- - If you use frozen or canned you can drain them well, or reduce the amount of hot water added.

• 2 cups dry red wine

• 1 cup hot water

• 1/2-1 cup organic cane sugar or maple syrup to your taste

• 1 cup almond or nut milk

• 1 cinnamon stick

• 1 tsp almond extract

• slivered almonds for garnish optional

Instructions

In a large pan add in cherries, wine, water, sugar or syrup, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 25 minutes. Remove from heat. Carefully remove the cinnamon sticks with spoon. Cool soup slightly. Add in almond extract and cream or milk, blend well. You can use an immersion blender to create a creamier texture or leave the soup as is. Either way it is delightful. Chill and serve garnished with slivered almonds.

Recipe Notes & Food Energetics

Cherries are very good at treating anemia and Blood deficiencies.

Energetics:  This recipe is sweet and nourishes the Earth element's organ of Stomach and Spleen. The sour  flavor helps to astringe and tighten up leaking and sagging conditions.  The almond milk and sugar will nourishes Yin.

Primary season: Spring