Chilled Sour Cherry Soup Recipe

Prepare Fried Ginger; set aside until ready to use.

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.

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.