Shaun Hill's Cherry Soup
By Great British Chefs
Published on 25 April 2022
Despite 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
40 minsTotal time
4Servings
25 minsPrep time
15 minsCooking time
Ingredients
- 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
Step 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.