Cherry soup

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This cherry soup recipe from Shaun Hill could provide a sweet dessert or a light, palate cleansing starter. Either way, enjoy on a hot day when the full effect of the refreshing soup will be appreciated.

First published in 2015

Ingredients

Metric

Imperial

Equipment

  • Blender

Method

1
In a large pot, combine the pitted cherries, flour, wine, sugar, cinnamon and the vanilla pod and bring to the boil. Once boiling, turn down the heat and simmer for 15 minutes
2
Remove the pot from the heat. Discard the vanilla pod and cinnamon stick and blend the remaining liquid in a blender until almost smooth
3
Return the liquid to the pan and bring back to the boil. Remove from the heat and pass through a fine sieve. Set aside to cool
4
Once cool, add the lemon juice to the pan and mix
5
To serve, divide the soup between 4 bowls and garnish with some toasted almonds, crème fraîche and the reserved cherries
First published in 2015

Shaun Hill is one of Britain's most enduringly successful chefs. He began his career in 1966, working for Robert Carrier in his Islington restaurant. He went on to work in some of London's most prestigious addresses including The Capital Hotel in Knightsbridge and Blakes in South Kensington

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