This versatile soup’s scarlet hue is always a conversation piece. Garnish each serving with a dollop of sour cream or crème fraiche to offset the color. Served hot, the soup makes a good first course for an entrée of duck or veal. It can also be served cold, presented in a glass serving bowl, or ladled into chilled red wine goblets. Garnish with fresh cherries with the stems still attached.

Ingredients:

3 cans (16 ounces each) dark, sweet cherries,
drained, divided
2 cups apple juice
2 cups Burgundy wine
3/4 cup packed light brown sugar
Juice of 1 lemon
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 teaspoon raspberry vinegar
1 teaspoon kosher salt
1 cup light cream
3 heaping tablespoons sour cream
2 tablespoons Kirsch liqueur

Directions:

In a stockpot over medium-high heat add 2 cans of the cherries, the apple juice, wine, brown sugar, lemon juice, ginger, cinnamon, vinegar, and salt. Bring to a boil. Reduce the heat to medium and simmer for 10 to 15 minutes.

Remove from the heat and add the cream, sour cream, and Kirsch. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth and creamy. Pour the soup into a large serving bowl and add the remaining 1 can cherries. Stir to combine. If serving cold, chill at least 5 to 6 hours before serving.

Makes 8 to 10 servings. Our chocolate variation of this soup has become a dessert sensation. To make it, add 1/4 cup of cocoa powder to the recipe right after the brown sugar.