Cold Cherry Soup

Cold Cherry Soup
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Michigan is by far the largest cherry producer in the U.S., and while you may be more familiar with cherry pie, this cold cherry soup with Hungarian roots, gives a nod to the large Hungarian population in this state.
Servings
4
servings
Michigan: Cherry Soup
Ingredients
  • 1 3/4 pound fresh bing cherries, stemmed and pitted
  • 1/4 cup red wine
  • 3/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon grated lemon zest
  • 1 stick of cinnamon
  • 8 ounce greek yogurt or sour cream
Directions
  1. In a large pot, combine the cherries, red wine, sugar, salt, lemon zest, and cinnamon. Bring the contents to a boil, and then reduce to a simmer. Cook until the cherries are soft, about five minutes.
  2. In a bowl, whisk the sour cream or yogurt with a ladle full of the hot cherry liquid to temper. Whisk vigorously to combine, and prevent the yogurt/sour cream from curdling. Stir in the remaining cherries mixture, and chill the soup until you are ready to serve.
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