Shaun Hill's Cherry Soup
By Great British ChefsDespite appearing on Shaun Hill's menu as a dessert, this dish could also be enjoyed as a light starter, as it is in some parts of Europe.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
9 total- 1 tsp of plain flour
- 4 handfuls of flaked almonds, toasted
- 500 ml of rose wine
- 1 cinnamon stick
- 1 vanilla pod
- 50 g of soft brown sugar
- 1 lemon, juiced
- 4 tsp of crème fraîche
- 400 g of pitted cherries, a few reserved for garnish
Method
5 stepsStep 1
In a large pot, combine the pitted cherries, flour, wine, sugar, cinnamon and the vanilla pod and bring to the boil. Once boiling, turn down the heat and simmer for 15 minutes.
Step 2
Remove the pot from the heat. Discard the vanilla pod and cinnamon stick and blend the remaining liquid in a blender until almost smooth.
Step 3
Return the liquid to the pan and bring back to the boil. Remove from the heat and pass through a fine sieve. Set aside to cool.
Step 4
Once cool, add the lemon juice to the pan and mix.
Step 5
To serve, divide the soup between 4 bowls and garnish with some toasted almonds, crème fraîche and the reserved cherries.