Messing Family Recipes


Hungarian Black Cherry Soup

  1. Set aside 18 cherries.
  2. Remove the stems of the remaining cherries, and pit them with a cherry pitter.
  3. Place the prepared cherries in a non-reactive soup pot
  4. Toss with the sugar, orange and lemon zests and juices.
  5. Add the water.
  6. Bring the soup to a boil.
  7. Add the wine, reduce the heat to medium low, and simmer, uncovered until the cherries are soft about 15 minutes.
  8. Skim any foam that rises to the surface and stir occasionally as it cooks.
  9. Season the soup with salt. Remove from the heat and let it cool to room temperature.
  10. Remove the cherries with a slotted spoon to a food processor or blender and process until smooth, adding a bit of liquid if necessary. Return the cherry puree to the soup liquid.
  11. Refrigerate 4 to 5 hours to chill the soup completely.
  12. To serve, ladle the soup into six shallow bowls.
  13. Garnish each with a tablespoon of creme fraiche, three reserved cherries, and a sprig of mint

Serves 6