Spice cherry soup

In the cherry season, simply cook them with a few spices, starre, cinnamon, cardamom, vanilla and serve alone or as an accompaniment. A delight.

The cherry season is very short. So clafoutis, cakes or just closed in a tree, it’s time to have fun.
Today I suggest you cook them, with a small soup served as a cherry dessert for spices.

This recipe is a bit A family tradition. We often find ourselves in Ardèche at the rate of June in a small shed, without running water or electricity, but with a crazy charm, lime trees and fruit trees, including magnificent cherry trees.
It’s a bit of a bohemian life in this shed, with frugal meal by the fireside. A small cast iron pot, cherries, a little water and the spices that we have under the elbow and that gives wonders. It is this simple feeling of pleasure that I offer you with this recipe.

Which cherries to choose

I do not put sugar in this recipe, so I suggest you Choosing well -fleshy and tasty cherrieslike for example Burlat or more.
If you only have available a little more acidic or little sweet cherry like the Bigarreau or Pigeon heart, Add a few tablespoons of brown sugar.

You can possibly use frozen cherries. The thawed cherries will make more water also reduce the amount of water.

Little anti-gaspi tip: You can Keep the cherry tails and dry them. In herbal tea, They are a diuretic action, promoting the elimination of toxins as well as the waste present in the body.

You can leave the cherries whole or pit them. At any rate, Rinse them well and hull them. If you choose as I advise you to remove the nuclei, the cherries will give more taste to cooking water by releasing juice. With spices, this will give wonderful flavors.

For spices, I offer you A mixture of spices with round and warm notes like cinnamon and vanilla and ofspices a little more vivid like star anise, star anise or cardamom.

Put the cherries and spices with water in a saucepan Or a cast iron diver. Bring to Ebullition And From the first broth, lower the fire And Cook for about fifteen minutes. This cook the cherries of course but above all allow spices to infuse gently.

Some variants

Adjust the spices Depending on what you like or have available. You could for example use cinnamon powder rather than a stick, or add saffron.
Replace the spices with mint or verbena. A bit like I do in my mint vine fishing soup, for a little unpleasant side.
Add Organic orange zest.
Decrease the amount of water and cut it with a little red wine For a mulled wine spirit. I have never tested and prefer this alcohol -free dessert, but I would rather opt for a wine not too tannic like a Loire wine.

Serve warm or coldideally After letting a good hour cool The time that spices continue to infuse slowly.
Serve the cherry soup alone or in cups with vanilla ice cream, blanc cheese or thick cream Good quality like a raw cream purchased from your cheese maker or Isigny cream. Perfect also with Fontainebleau. Do you know this traditional dessert?
You can also mix it After removing the cinnamon stick and the starry stars. Do not put all the juice at the beginning and add as you go according to the desired consistency. You will then get a well -scented cherry compote.