Claudia Pearson illustration

Sour Cherry Soup

After a brief hiatus, we're back in the kitchen with Sung.
This month we're combining our ingredients from June, July
and August to create 3 delicious courses.

First up is a refreshing entree.

This recipe is based on a traditional Hungarian recipe using tart Morello cherries and sour cream and is served as an appetizer. The modification is using yogurt and also blending the soup instead of cooking the cherries. Most of the work comes from pitting fresh cherries, but if pitted frozen cherries work just as well.

* 1 lb. fresh cherries

* 1 lemon, zest and juice

* 1/2 tsp salt

* 1/2 tsp tarragon

* 1 C yogurt

* 1 C water

* 1 tsp of agave nectar

Directions:

- Rinse and pit cherries, reserve some for garnish

- Zest lemon with fine grater then extract juice from the lemon

- Add all ingredients in blender and blend until smooth

- Garnish with a thin stream of yogurt ladled with a spoon,

then add a whole cherry or two.

Stay tuned this week for our main course and yummy dessert.