Sour Cherry Soup

Instructions

1. Prepare the cherries
   If using fresh cherries, wash, stem, and pit them. Reserve about 1/4 cup of cherries for garnish. If using frozen cherries, thaw them completely and drain, reserving the juice.
2. Make the cherry base
   In a large pot, combine cherries, water, sugar, cinnamon stick, cloves, lemon zest, and lemon juice. Bring to a boil over medium-high heat, then reduce heat and simmer for about 10 minutes until cherries are soft.
3. Thicken the soup
   In a small bowl, whisk together cornstarch with 2 tablespoons of cold water to create a slurry. Slowly pour the slurry into the simmering cherry mixture while stirring constantly. Continue to cook for 2-3 minutes until the soup slightly thickens. Remove from heat and let cool for 15 minutes.
4. Remove spices
   Remove the cinnamon stick and cloves from the soup. If desired, use an immersion blender to partially purée the soup, leaving some cherry pieces intact for texture.
5. Add the cream
   In a medium bowl, whisk the sour cream until smooth. Gradually add about 1 cup of the cooled cherry liquid to the sour cream, whisking constantly to prevent curdling. Then slowly pour this mixture back into the soup pot, stirring gently to combine.
6. Season and finish
   Add salt and red wine (if using) to the soup. Stir well to combine all flavors. Taste and adjust sweetness or acidity as needed by adding more sugar or lemon juice.
7. Chill thoroughly
   Transfer the soup to a large container, cover, and refrigerate for at least 3 hours or overnight until completely chilled. The flavors will develop and meld during this time.
8. Serve
   Before serving, stir the soup well. Ladle into chilled bowls, garnish with reserved fresh cherries and mint leaves. Optionally, add a small dollop of sour cream on top.