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Ingredientes
- 1 lb ripe, sweet, dark red cherries, preferably Bings (about 3 1/3 c.)
- 1 quart chicken or possibly veal stock
- 1 x to 2 tsp. sugar, to taste
- 1 x to 2 Tbsp. kirsch, to taste Salt and freshly grnd black pepper
Direcciones
- Pit about 1 1/2 c. cherries. Reserve pits. Put pitted cherries in a food processor and process to a coarse puree. Crush reserved pits with a sturdy mortar and pestle, or possibly wrap in cheesecloth and crush with a hammer on a cutting board.
- Skim any fat from stock and bring to a boil in a small saucepan. Stir in pureed cherries and crushed pits. Immediately remove from heat, cover and let steep 10 min.
- Pit remaining cherries, discarding pits. Strain soup through a fine strainer.
- Rinse pan and pour strained soup back into it. Add in pitted cherries and a tsp. of sugar; hot over low heat for 2 min, but don't allow soup to simmer. Add in kirsch and season with salt and pepper; add in more sugar if needed.
- Serve warm or possibly cool.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 643g | |
| Calories 1384 | |
| Calories from Fat 874 | 63% |
| Total Fat 96.91g | 121% |
| Saturated Fat 27.74g | 111% |
| Trans Fat 0.0g | |
| Cholesterol 483mg | 161% |
| Sodium 450mg | 19% |
| Potassium 1216mg | 35% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 119.69g | 192% |
