- Date: Saturday, July 14, 2007 -- 10pm
- Location: Somerville, MA
- Kitchen: Matty's Apartment
- Fellow Chef: Matty
- Recipe Rating: A-
Matt had a chilled sour cherry soup while visiting Hungary and loved it, so he has been requesting this recipe for quite a while. After we went cherry picking a couple weekends ago, it was finally possible to make it. This soup was quite good. It took me a minute to warm up to it, but I ended up enjoying it a lot. It definitely had a cherry-pie-filling taste to it, but it was thinner, with more depth of flavor. The cinnamon complemented the cherries much better than I had expected it to, and the sour cream mixture was delicious with the soup. In general I am not a huge fan of chilled soups, but this one was very refreshing. It was listed in the Fruit Desserts section of The Book, but it wasn't terribly sweet, so you could certainly use it for a wonderful summer soup course as well. Overall I think this recipe is a winner. Matt deemed it just as good as the soup he had eaten in Hungary.
The recipe is in the comments after the post.
This recipe was the first one we made with all the sour cherries we picked a couple weeks ago. I couldn't help but include this photo of a portion of the cherries we picked. Before we left for Wisconsin, I pitted and froze them in separate bags for all the different recipes that call for them. It was a bit of a pain, but now I am ready to make everything from the Cherry Tortoni to the Cherry Clafouti! After all the trouble I had finding sour cherries in Boston, I am relieved to have a freezer full of them. Of course when we were in Wisconsin this past weekend the Farmer's Market was flooded with sour cherries. Oh well! Picking them was great fun, and I wouldn't have wanted to worry about transporting them all the way from the Midwest. Plus, even at the Farmer's Market they were more than three times as expensive as what we paid to pick them ourselves.
I am looking forward to making some more cherry recipes soon!