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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 but this can be left out.
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.

  2. Simmer for 15 minutes. Remove lemon, orange and cinnamon.

  3. Blend the soup in a liquidiser or food processor until smooth. For a very smooth soup pass through a sieve.

  4. 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.

  5. Serve hot or chilled with a dollop of soured cream.

Copyright Antony Worrall Thompson.

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