BLACK CHERRY SOUP 750 ml Black Cherry Wine (Honeyrun) 1 cup Sugar (Fine) 1 Cinnamon Stick (3 inches long) 1 Star Anise 1 Vanilla Bean (3 inches long) 2 tsp. Fresh Orange Zest 2 cups Cherry juice 4 Pts. Fresh Black Cherries (Pitted and cut in half) 2 cups Cherry Juice 1/4 Cup Fresh mint leaves (Chopped) Cinnamon to Taste 1.) In a soup pot add wine, sugar, cinnamon, star anise, vanilla bean orange zest and cherry juice. Bring to a boil and reduce the soup until is thick or syrupy; about 20 minutes. 2.) Wash, Pitt and cut cherries in half. Add to the soup. 3.) Remove the soup from the heat. Remove cinnamon stick, cloves, star anise and vanilla bean. 4.) Add mint leaves, puree the soup and strain through a chinois (fine strainer). Cool soup for several hours. 5.) Reseason to taste with ground cinnamon. GARNISH: Crème Vanilla Yogurt YIELDS: 6 Servings Chef Steve Kemp CC |