Chilled Sour Cherry Soup

This recipe is by Executive Chef, Andreas Sommerfeld, of the Holland American Cruise Line on the Oosterdam ship. The chef demonstrated this dish on our family's March 2007 Mexican Riviera Cruise.

Check out more of Linda's great Soup, Stew, and Chili Recipes.

Chilled Sour Cherry Soup

Fried Ginger:
1 cup water
1 cup sugar
1/3 cup thin slices of fresh ginger
2 cups vegetable oil

In a small saucepan over medium heat, combine water and sugar. Cook, stirring constantly, until sugar dissolves. Bring mixture to a simmer; add ginger and continue cooking, stirring constantly, for 3 minutes. Remove from heat and strain ginger. Pat the ginger thoroughly dry on paper towels.

In the thick-bottomed pan or cast-iron skillet, heat vegetable oil to 350 degrees F. NOTE: A small piece of bread dropped in the hot oil should float to the surface almost immediately and brown within 45 seconds. Deep fry the dried ginger until golden brown, approximately 2 minutes. Remove from hot oil and drain on paper towels; set aside.

Sour Cherry Soup:
2 pounds fresh or frozen sour cherries, pitted
1 cup water
Mint leaves
1/2 teaspoon grated orange zest
3/4 cup black currant vinegar*

* Available from gourmet food stores. May substitute your favorite flavored vinegar.

Put cherries through a juicer, reserving both the juice and pulp separately.

In a small saucepan, combine water, mint leaves, and orange zest. Place over medium heat and bring to a simmer. Cook, stirring occasionally, for 10 minutes. Remove from heat. Strain mixture through a fine sieve into a non-reactive bowl. Stir in reserved cherry juice. Tasting as you go, slowly add the vinegar, stopping when a balanced flavor is reached. Cover and refrigerate until cold.

To Assemble:
In a medium bowl, whisk in creme fraiche until somewhat lightened. With a rubber spatula, fold in 2 to 3 tablespoons of the reserved cherry pulp. Cover and refrigerate until cold.

To Serve:
Divide cherry creme fraiche, minted cherries, and fried ginger among chilled soup bowls. Gently ladle cherry soup around garnishes and serve immediately.

Makes 8 servings.