Historical Note: This soup was enjoyed at Marshlands Inn in the Maritimes and this recipe is an attempt to duplicate the taste.
Chef: Kerry Wicks
Yield: 6 small servings.
Ingredients:
- 3 ½ cups sour cherries
- 3 inch stick vanilla bean
- 4 cloves
- 1 inch cinnamon stick
- 1 tsp. lemon juice
- ¾ cup sugar or alternative
- Sour cream for garnish
Instructions:
- sugar noted above.
- Make sure cherries are pitted.
- Put all ingredients in a saucepan, cover with water and simmer for about 30 minutes.
- Remove spices, purée and chill.
- Serve with a dollop of sour cream.
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