Chilled Black Cherry Soup With Asbach Uralt Crème Fraîche Food

CHILLED BLACK CHERRY SOUP WITH ASBACH URALT & CRèME FRAîCHE

Steps:

• Remove the stems and pits from the cherries but do not discard. Place one-half of the pits in a clean kitchen towel or freezer bag and crush them with a mallet. Keep the other half of the pits intact.
• In a large saucepan, combine the crushed pits, whole pits, stems, wine, cinnamon, water, sugar, lemon peel, and lemon juice. Bring to a boil over medium heat, and then cover and simmer for 10 minutes.
• Remove from heat and strain the liquid through a fine-mesh sieve. Return the liquid to the pan. Stir in 1 cup of the crème fraîche and all but one-quarter of the cherries. Allow to simmer over medium-low heat for 5 minutes, whisking occasionally.
• In a food processor or blender, purée the cherry mixture until smooth. Refrigerate until cool, and then whisk in the Asbach Uralt. Chill until ready to serve.

CHILLED GERMAN BLACK CHERRY SOUP

Steps:

• Remove the stems and pits from the cherries but do not discard.
• Place one-half of the pits in a clean kitchen towel or freezer bag and crush them with a mallet.
• Keep the other half of the pits intact.
• In a large saucepan, combine the crushed pits, whole pits, stems, wine, cinnamon, water, sugar, lemon peel, and lemon juice.
• Bring to a boil over medium heat, and then cover and simmer for 10 minutes.
• Remove from heat and strain the liquid through a fine-mesh sieve.
• Return the liquid to the pan.
• Stir in 1 cup of the crème fraiche and all but one-quarter of the cherries.
• Allow to simmer over medium-low heat for 5 minutes, whisking occasionally.
• In a food processor or blender, purée the cherry mixture until smooth.
• Refrigerate until cool, and then whisk in the Asbach Uralt.
• Chill until ready to serve.
• Drizzle the remaining 1/4 cup crème fraiche atop the soup and garnish with the remaining cherries.

COLD CHERRY SOUP

Steps:

• Pit the cherries, and place the pitted cherries in a bowl and the pits in a large soup pot. Add the water to the pot, and bring to a boil. Reduce the heat and simmer five minutes. With a skimmer, remove the pits from the water. Add the sugar, red wine, salt and lemon zest, and bring back to a boil over medium-high heat. Boil five minutes, then add the cherries. Bring to a simmer, turn the heat to low, cover and simmer five minutes. Remove from the heat.
• Place the yogurt in a large bowl and slowly whisk in a cup of the liquid from the soup once it is no longer simmering. Whisk until the mixture is smooth. Slowly add the rest of the soup, and whisk or stir until smooth. Allow to cool, stirring from time to time, then refrigerate until cold. Before serving, you will have to stir or whisk again, as the liquid and yogurt will separate. Still, the soup is easily homogenized.
• Serve in bowls or in glass tumblers. If you wish, garnish with additional halved, pitted fresh cherries.