Chilled Sun Dried Cherry Soup

Description

This soup is nice served with fresh walnut bread and a crisp green salad. It can be made two or three days ahead, allowing all the flavours to marinate. In the recipe below we have used a dry white wine, but a dry red wine is just as tasty.

Makes 5 – 4 ounce servings.

Printable Recipe

 

Ingredients

SOUP
1 Cup (250 ml jar)	Sun Dried Cherry Sauce
1/2 Cup	White wine – dry
1 Cup	Heavy cream – 35%
1 Tbsp	Lemon juice – freshly squeezed
Pinch	Salt and Pepper
5 Tbsp	Creme Fraiche, heavy cream, or sour cream
CREME FRAICHE
2 Cups	Whipping cream
2 Tbsp	Sour cream
1/3 Cup	Confectioner’s sugar

 

Instructions

Soup
1. In a bowl mix all the ingredients together. If you desire a smoother texture place them in a blender and blend on high for 10 seconds. Cover and chill thoroughly, for at least 4 hours – preferably overnight.

2. To finish, spoon the soup into bowls. To each one add a spoonful of crème fraîche or cream. Stir for a marbling effect.

Creme Fraiche
In a small bowl combine the cream and sour cream; mix well. Cover and let sit at room temperature overnight. The mixture should start to thicken and have an almost sour taste. Refrigerate. When cold whisk in the confectioners sugar. Store covered in the refrigerator.