Saveur

Photo: Andre Baranowski

2  24-oz. jars of pitted sour cherries
   (preferably morellos), with their juice
   (Alternatively, you may use 1 3⁄4 lbs. fresh
   bing cherries, stemmed and pitted, or
   1 1⁄2 lbs. frozen bing cherries with 2 3⁄4
   cups sour or regular cherry juice.)
1⁄2 tsp. kosher salt
1 cinnamon stick
1  1⁄2"–thick slice of lemon
1  8–oz. container sour cream

1. Add jars of cherries, with their juice, to a 4-quart saucepan. Add salt, cinnamon stick, and lemon. Bring to a boil, reduce heat to medium-low, and simmer until cherries are soft, about 5 minutes.

2. In a small bowl, whisk together sour cream and 1⁄4 cup of hot cherry liquid from pan. Remove pan from heat; stir in sour cream mixture. Chill the soup.

SERVES 4 – 6

This article was first published in Saveur in Issue #112