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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