Chilled Pinot Noir and Door County Cherry Soup
Serves approximately 8 to 10
Door County cherries are sour cherries so sweetening is required for this soup. If fresh cherries are not available, substitute frozen cherries. Be careful when purchasing frozen cherries. Some are frozen with sugar already in them. These presweetened cherries are fine to use in this recipe, but make sure to adjust the additional sugar.
This soup can be used as a first course or as a dessert. As a dessert, top with a scoop of lemon sorbet or vanilla ice cream.
2 ½ pounds of fresh Door County cherries, pitted
or frozen thawed cherries if fresh are not available
1 ¼ cups granulated sugar (or additional to taste)
apple to cherry juice to just cover the cherries – approximately 2 ½ cups
2 cups Pinot Noir red wine
1 teaspoon ground cloves
½ teaspoon ground nutmeg (freshly ground if possible)
2 tablespoons arrowroot powder or cornstarch dissolved in 1/3 cup water
Place the pitted cherries and sugar in a stock pot. Add enough juice to just cover the cherries. Stir to combine.
Add the wine. Bring soup to a simmer. Simmer for approximately 30 minutes. Taste soup. If not sweet enough, add additional sugar.
Remove soup from the heat. Using either an immersion blender or a food processor, puree the soup. The soup will not be completely pureed. There will be some bits of cherries in the finished soup.
Place the soup back on the stove on medium heat. Slowly add the dissolved arrowroot or cornstarch, a little at a time, until the soup slightly thickens. Add the ground cloves and nutmeg.
Cool soup to room temperature then place in the refrigerator to chill. Soup should chill overnight if possible. Serve soup in a soup bowl or oversized martini glass with a scoop of the lemon mint infused sorbet.
- I favor using arrowroot powder over cornstarch when thickening a cold fruit soup. Arrowroot creates a soup which is clearer. Cornstarch tends to create a finished soup which is a bit more cloudy.