Originally published on Tuesday, 28th April 2009

 

Hungarian Cherry and Buttermilk Soup

Serves 4

The idea of putting cherries in a soup probably sounds odd, but it really is delicious.  If you can manage to find black cherries, those would be perfect for this soup but otherwise any crimson variety of cherry will do.

Served well-chilled in pretty glasses, this cherry soup makes a refreshing dessert during hot weather and would go nicely with a big glass of Tokaji Aszu.

Ingredients

1 kilo fresh, sweet cherries, pitted
a 1 inch piece of cinnamon bark or stick
200 mls cold water
300 mls buttermilk
creme fraiche for serving

Instructions

Place the cherries in a pot with the cinnamon bark and water. Bring the cherries to a simmer and cook them for 5 minutes or until they are soft and starting to fall apart. Remove from the heat and set aside to cool completely.

Remove the cinnamon bark and discard. Place the cooked cherry mixture in a blender or food processor and puree until smooth. Tip the mixture into a bowl and whisk in the 300 mls of cold buttermilk.

Place the mixture in the fridge and chill well.

Ladle the soup into 4 bowls and top each with a small dollop of creme fraiche. Serve immediately.

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Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.

To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.

 

by JK

In collaboration with Eat Drink Talk