- 1 3/4 Pound fresh Bing cherries, stemmed and pitted
- 1/4 Cup red wine
- 3/4 Cups sugar
- 1/2 Teaspoon kosher salt
- 1 Teaspoon grated lemon zest
- 1 stick of cinnamon
- 8 Ounces Greek yogurt or sour cream
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.
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.