This is the second cherry soup recipe that was inspired by the Larousse Gastronomique.

I wanted to make this super "Frenchy."

This is to be a dinner soup, for the 1st course.


  • 1/2 pound cherries, pitted</li>
  • 3 tablespoon olive oil</li>
  • 1 tablespoon rosemary</li>
  • 1 tablespoon savory</li>
  • 1/2 cup fresh basil leaves</li>
  • 3 cup Merlot</li>
  • 1 cup chicken stock</li>
  • 3 cup boiling water</li>
  • 1 cup sour cream</li>
  • 1 stalk leek, thinly sliced</li>
  • 40 crosne, blanched, or 4 water chestnuts, peeled and diced</li>
  • fresh fennel leaves for garnish</li>

  • In a wok over high heat, begin sautéing cherries, rosemary, savory, and basil leaves in olive oil until basil leaves blacken</li>
  • Reduce heat to medium. Pour in 1 cup of Merlot, and 1 cup of chicken stock. Let simmer while stirring constantly, until liquid is reduced to half.</li>
  • Add remaining Merlot, boiling water, leek, and crosne. Let simmer until reduced by 1/2.</li>
  • Ladle into soupbowls, and garnish with fennel leaves.

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