Antony Worrall Thompson's Hungarian
Cherry and Rose Petal Soup

I first tried cherry soup in the Gay Hussar restraunt on Greek Street Soho, very strange; but very moreish, a bit like eating the food equivalent of purple velvet.

Serves 4
Contains Dairy to finish the soup (optional)
Vegetarian

Ingredients

• 500g (1lb 20z) fresh dark cherries, pitted
• 85g (3oz) caster sugar
• 600ml (1 pint) chicken stock or water
• 150ml (1/4 pint) full-bodied red wine
• 2 bay leaves
• 1 broken cinnamon stick
• 1/4 tsp grated nutmeg
• 1/2 lemon, thinly sliced, pips removed
• 1/2 orange, thinly sliced, pips removed
• 1 handful scented dark red rose petals
• 1 tsp rose water juice of 1/2 lemon, to taste
  
  To finish the soup:
• 150ml (1/4 pint) thickened sour cream

Instructions

1. Place the cherries, sugar, stock, wine, bay leaves, cinnamon, lemon, orange and rose petals in a non-reactive saucepan and bring to the boil over a medium heat.
   
   Simmer for 15 minutes. Remove lemon, orange and cinnamon.
   
   Blend the soup in a liquidiser or food processor until smooth. For a very smooth soup pass through a sieve.
   
   Fold in the rose water and lemon juice to taste. For a thicker soup reheat the blended liquid with a paste made from rose water, lemon juice and 1 tbsp corn flour.
   
   
2. Serve hot or chilled with a dollop of soured cream.